- 4 tablespoons [60 mL] olive oil
- 12 ounces [340 g] canned tuna fish, drained and flaked
- 2 tablespoons [30 mL] freshly chopped parsley
- 1 3/4 cups [440 mL] hot chicken broth
- 1 1/2 teaspoon [7.5 mL] pepper
- 1 pound [454 g] green thin noodles, boiled then drained, still warm
- 1 tablespoon [15 g] butter
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- Heat oil into a medium frypan over medium heat until hot.
- Lower heat, add tuna fish and 1 1/2 tablespoons [22.5 mL] of chopped parsley.
- Cook for 5 minutes, mixing constantly; add chicken broth and pepper.
- Cook for 5 minutes more, stirring often.
- Arrange warm green pasta noodles into a large deep serving dish; add butter.
- With 2 large spoons, mix until noodles are very well coated with butter.
- Pour sauce all over and sprinkle noodles with remaining chopped parsley.
- Serve immediately.
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