Sunday, December 6, 2015

Easy Creamy Mushroom Tuna and Spinach Orecchiette....

If there are two convenient products I always have in my pantry they are condensed cream of mushroom soup and canned tuna. I grew up on Campbell's soup and although I prefer to make my own soups now, once in a while I crave me a hot steaming bowl of cream of mushroom with saltine crackers. The unlimited ways to use chunk or flaked tuna makes it super easy to get your family to eat more fish. Combined with a fun pasta like little ears orecchiette and some greens, this is a quick and yummy five-ingredient one skillet dinner perfect for a lazy Sunday or busy weeknight. 

Creamy Mushroom Tuna and Spinach Orecchiette
Makes 6 to 8 servings

1 package (454 g) orecchiette or short pasta, cooked according to package instructions
4 cups spinach, washed and chopped
2 cans (170 g) chunk or flaked tuna, liquid drained
1 can (284 mL) condensed cream of mushroom soup
3/4 can milk (use the empty soup can) *
small handful of dill, sprigs plucked and stems discarded
red onions, chopped

TIP: *For a seafood flavour boost, use 1/4 can clam juice and 1/2 can of milk instead of 3/4 can.

Sauté spinach and tuna in a skillet over medium-high heat for one minute. Add the cream of mushroom soup and milk; stir until the mixture is soupy and let come to bubble. Add the cooked pasta and toss well with the soup until well incorporated. Serve hot and garnish with dill and onions, or toss in the skillet during the last minute of cooking.

We had some leftover edamame beans that I tossed in too. A truly easy skillet meal you can customize with what ever ingredients you have in the fridge. The tasty possibilities are endless!

Mmmm mom! Creamy and flavourful!

Served with homemade Caesar dressing over red leaf lettuce and slices of garlic baguette.

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