“Great for Kids Learning to Cook!”
3 (15 -16ounce) cans tuna in water
1 (12ounce) boxgluten free rotini pasta (I use Barilla corn and Rice)
1 (16ounce) bag frozen broccoli florets
1 (16ounce) jar , smooth and cheesy dip
1 cupchicken broth
1 teaspoonchicken bouillon, base
Steam broccoli in microwave as directed.
Boil Rotini pasta as directed.
Bring 1 C chicken broth to boil, add 1 tsp of Chicken Bullion and 1/3 C water.
In shaker, combine 3/4 C Milk with 1/4 C cornstarch. Shake until well blended.
Add Milk/Cornstarch mixture to hot chicken broth and reduce heat to simmer, stirring constantly until thickened.
Once the white sauce is thickened, add full jar of Cheese dip. Stir until well blended on low heat.
Combined cooked pasta, broccoli, drained canned tuna until mixed together.
Pour cheesy sauce over mixture and stir until thoroughly coated in sauce. Serve!
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