Recipe: Skillet Tuna and Noodles (topped with browned buttered bread crumbs)

SKILLET TUNA AND NOODLES

2 cups uncooked rotini pasta (5 1/2 ounces)
2 tablespoons butter, divided use
1/2 cup soft bread crumbs
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped celery
1 teaspoon herbes de provence
1/2 teaspoon salt
1 1/4 cups half & half (or light cream)
1 (12 ounce) can chunk water pack white tuna, drained
2 tablespoons dry white wine (optional)

Cook pasta according to package directions; drain.

Meanwhile, in a large skillet melt 1 tablespoon of the butter over medium heat; stir in bread crumbs to coat. Cook over medium heat 3 minutes or until lightly browned, stirring occasionally. Remove from skillet and set aside.

In the same skillet heat olive oil and remaining butter. Add onion, bell pepper, celery, dried herbs, and salt. Cook over medium heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally.

Add half-and-half to skillet; heat just until bubbly. Reduce heat and simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally.

Add cooked pasta, tuna, and wine Heat through. Just before serving, sprinkle toasted bread crumbs over the top.

Makes 4 servings
Source: Better Homes and Gardens Annual Recipes, 2009