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Buffet Tuna and Noodles

Source of Recipe


The Seattle Times






List of Ingredients



• 1/4 cup olive oil
  
• 2 large cloves garlic, minced
  
• 1 cup coarsely chopped red bell pepper
  
• 1/2 cup finely chopped onion
  
• 2 Tbsp flour
  
• 1-1/2 cups chicken broth
  
• 1/2 cup chopped parsley, divided
  
• 1 (5-3/4-ounce) can pitted ripe olives, sliced
  
• 2 cans (6-1/2 ounces each) tuna in water, drained and flaked
  
• 1 package (12 ounces) spinach or egg noodles
  
• 1/3 cup grated Parmesan cheese
  






Instructions



1. In large skillet, heat olive oil over medium heat; stir in garlic. Add the bell pepper and onion, and saut� until tender. Blend in flour; cook 1 minute. Add chicken broth, 1/4 cup parsley and olives. Cook, stirring constantly, until sauce thickens. Stir in tuna.
   
   
2. Meanwhile, cook noodles according to package directions. Drain noodles; turn into large, heated serving dish.
   
   
3. Spoon tuna sauce over noodles. Sprinkle with grated Parmesan cheese and the remaining 1/4 cup chopped parsley for garnish.
   
   Makes 6 servings.