Ingredients
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2 (9 oz) pkgs cheese tortellini
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2 leeks
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2 (5 oz) cans Nature’s Promise Free from chunk light tuna
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2 tbsp olive oil
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1 (16 oz) pkg sliced baby bella mushrooms
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1 tbsp minced garlic
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1/2 (15 oz) can tomato sauce
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1/4 cup low-fat sour cream
Steps
1
Cook the tortellini according to package directions.
2
Meanwhile, halve the leeks lengthwise and rinse under water to remove any dirt or grit. Cut the light green and white parts of the leeks into thin slices. Drain the tuna.
3
In a large skillet, heat the oil on medium-high. Add leeks and mushrooms and cook 7–8 min., until soft, stirring occasionally. Stir in the garlic and cook 1 min. Add tuna and tomato sauce. Reduce heat to medium and cook 5 min., stirring often. Stir in sour cream and remove from heat.
4
To serve, divide tortellini between 4 bowls and spoon tuna mixture on top.
5
Halve leeks lengthwise. Rinse thoroughly to remove any dirt or grit. Thinly slice leeks.
6
In large skillet, cook leeks and mushrooms in oil 7 min.
7
Stir in garlic and cook 1 min.
8
Stir in tuna and tomato sauce.
9
15 min. before serving:
10
Heat pot of water to boiling and cook tortellini according to package directions.
11
In medium pot, reheat tuna mixture on medium. Cook 5 min., until hot. Add sour cream and remove from heat.
12
Divide tortellini between serving bowls. Top with tuna mixture.
