TUNA NOODLE SKILLET

Tuna Noodle Skillet image

Try this one-pan tuna supper for a subtle mix of textures and flavors--creamy noodles, tender-crisp celery, and the distinctive zing of pimientos.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 1/2 cups mini lasagna (mafalda) noodles (8 oz)
1 cup chopped celery (1 1/2 to 2 stalks)
2 tablespoons water
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch dressing
1 can (12 oz) tuna in water, drained, flaked
1 jar (2 oz) chopped pimientos, drained

Steps:

Cook and drain noodles as directed on package.
Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 52 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g