Southwest Chile Lime Albacore Pasta

By á-47

Ingredients

• 8 oz. dry gemelli pasta (or spiral)
• 1/4 cup chopped cilantro
• 1 garlic clove, minced
• 3 Tbsp. olive oil, divided
• 1/2 cup chicken broth
• 2 Tbsp. tequila (optional)
• 1/4 cup lime juice
• 1 Tbsp. taco seasoning or chili seasoning
• 1 1/2 cups half-and-half
• 1 Tbsp. grated Parmesan cheese, plus more for garnish
• 1 cup canned corn, drained
• 1/2 medium red bell pepper, julienne sliced
• 1/2 medium red onion, sliced
• 1 large Anaheim green chile, seeded and chopped
• 2 7-oz. cans albacore tuna, drained and flaked
• salt and pepper
• crushed red pepper, for garnish

Preparation

Step 1

Prepare paste according to package directions.

In a saucepan, saute cilantro and garlic in 1 Tbsp. oil over medium heat for 2-3 minutes. Add broth, tequila and lime juice; bring to a boil and cook until reduced, 8-10 minutes. Stir in taco or chili seasoning, half-and-half, Parmesan and corn. Bring to a boil, the simmer for 2-3 minutes, or until slightly thickened.

In a large saucepan, saute bell pepper, onion and chile in 2 tbsp. oil over medium heat until softened, 3-4 minutes. Add tuna and sauce. Cook, stirring gently, until heated through. Add pasta and toss gently. Add salt and pepper to taste.

Garnish with cilantro, Parmesan and crushed red pepper flakes.