| INGREDIENTS |
8 oz. Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
2 1/2 cups water
2 chicken Stock cubes
1/8 tsp. black pepper
1 tsp. fresh basil leaves
1 4-oz. jar pimento
1 9-oz. package frozen cut green beans
1 cup skim milk
4 oz. Cheddar cheese, grated
1 6 1/8-oz. can tuna packed in water, drained
1/4 cup chopped fresh parsley
| METHOD |
Bring water, Stock cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.
Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.
