Skinny Tuna Noodle Skillet

• 8 ounces, weight Fettuccine Noodles
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Medium Onion, Chopped
• 1- 1/2 cup Sliced Mushrooms
• 6 Tablespoons Flour
• 23 cups Dry White Wine
• 1-23 cup Skim Milk
• 1 cup Light Cream
• 1 cup Frozen Peas
• 12 ounces, weight Canned Chunk White Tuna, Drained
• Salt And Pepper, to taste
• 3/4 cups Shredded Parmesan Cheese
• 1/4 cups Shredded Mozzarella Cheese
• 1 Tablespoon Dried Parsley
• 5 leaves Basil, Chopped

1. Boil pasta in a large pot with a dash of salt until tender, about 8 minutes.
2. Remove pot from heat, drain off the water, rinse pasta and set aside.
3. In a deep pan, heat olive oil over medium high heat.
4. Add onions and cook until just softened, about 3 minutes.
5. Add mushrooms and cook another 2 minutes.
6. Add flour and coat to cover the veggies.
7. Pour wine in and cook until most of it cooks out, about 4 minutes.
8. Add in milk, cream, peas and tuna.
9. Simmer until sauce begins to thicken, about 4 6 more minutes.
10. Liberally season with salt and pepper.
11. Remove from heat and stir in cheeses, noodles, parsley and basil.
12. Serve warm and enjoy!

noodles, olive oil, onion, mushrooms, flour, white wine, milk, light cream, frozen peas, white tuna, salt, parmesan cheese, mozzarella cheese, parsley, basil

Taken from tastykitchen.com/recipes/main-courses/skinny-tuna-noodle-skillet/ (may not work)