- 3
5/5
(1 Votes)
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
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.
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