Brunswick^® Tuna Fettuccini Alfredo

Ingredients

• 2 cans BRUNSWICK^® CHUNK TUNA in Oil or Water, drained
• ½ pack (225g) Fettuccini pasta (regular or tri-coloured)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• ½ cup (125 mL) mushrooms, canned or fresh, sliced
• 2 tbsp. pimentos, finely chopped
• 1 cup (250 mL) evaporated milk
• 1 cup parmesan cheese, grated
• 2 tbsp. parsley, chopped

Directions

1. 1In a large pot of boiling, salted water, cook fettuccini for 4 minutes; drain well.
2. 2In a large sauté pan, add the olive oil and sauté the garlic, mushrooms, pimentos, and BRUNSWICK^® CHUNK TUNA.
3. 3Add the evaporated milk and cheese. Stir until well blended.
4. 4Toss pasta with sauce and parsley in the sauté pan until coated. Serve immediately.
5. 5If desired, sprinkle with some parmesan cheese.