Creamy Shells & Tuna

By sassy47

Ingredients

• 8 oz medium shells
• 1/2 cup dry vermouth
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth
• 3 Tbsp Dijon mustard
• 2 cans(5 oz each) solid white albacore tuna in water drained
• 1 Tbsp fresh lemon juice
• Salt and pepper to taste

Details

Servings 3

Preparation

Step 1

Cook shells in a pot of boiling salted water according to package directions; drain, reserving 1/4 cup past water. Deglaze skilled with vermouth, increase heat to high and reduce until nearly evaporated, 3 minutes. Add cream, broth and mustard; boil sauce until thickened, about 5 minutes. Stir in shells, tuna, lemon juice, season with salt and pepper. Add pasta water to reach desired consistency.