Modern Tuna Casserole

• 3 tablespoons butter, divided
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 cup sliced baby portobello mushrooms
• 2 cans (5 ounces each) albacore white tuna in water, drained and flaked
• 2 cups fresh baby spinach
• 1 cup frozen peas
• 3 cups uncooked spiral pasta
• 1 tablespoon all-purpose flour
• 2/3 cup reduced-sodium chicken broth
• 1/3 cup half-and-half cream
• 1/2 cup shredded Parmesan cheese
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
2. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.
3. In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1-2 minutes. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

butter, carrots, onion, sweet red pepper, baby portobello mushrooms, water, baby spinach, frozen peas, uncooked spiral pasta, flour, chicken broth, cream, parmesan cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/modern-tuna-casserole/ (may not work)