Mediterranean Tuna Linguine

It’ll remind you of a fancier tuna noodle casserole, but this creamy dish comes together quickly in a skillet. Serve it with a simple spinach salad and store-bought breadsticks for weekday elegance in no time. Prep/Total Time: 20 min. Yield: 5 Servings Ingredients 8 ounces uncooked linguine 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted 1 cup 2% milk 1 teaspoon garlic powder 1/2 teaspoon seafood seasoning 3 cans (5 ounces each) light water-packed tuna, drained and flaked 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained 2 medium tomatoes, chopped 1 cup sliced ripe olives, drained Directions Cook linguine according to package directions. Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichoke hearts, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture. Yield: 5 servings. Nutritional Facts 1-1/2 cups equals 487 calories, 18 g fat (4 g saturated fat), 34 mg cholesterol, 1,414 mg sodium, 52 g carbohydrate, 6 g fiber, 31 g protein. Full-Bodied White Wine Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.