“Great for Kids Learning to Cook!”
IngredientsNutrition3 (15 -16ounce) cans tuna in water1 (12ounce) boxgluten free rotini pasta (I use Barilla corn and Rice)1 (16ounce) bag frozen broccoli florets1 (16ounce) jar , smooth and cheesy dip1 cupchicken broth3⁄4 cupmilk1⁄3 cupwater1 teaspoonchicken bouillon, base1⁄4 cupcornstarch
DirectionsSteam 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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