One Skillet Creamy Tuna Pasta

Ingredients

• 1/2 tablespoon olive oil
• 1 yellow onion, finely chopped
• 1 teaspoon minced garlic
• 1 cup + 2 tablespoons 2% or whole milk, separated
• 2 cups water
• 2 and 1/4 cups chicken broth (low-sodium)
• 1 package (16 ounces) small pasta shells
• 1 tablespoon Dijon mustard
• 1 large lemon
• 2 cans (5 ounces EACH) Genova Albacore Tuna in Olive Oil, drained
• 1 cup frozen peas
• Salt and pepper
• Optional: freshly shredded sharp cheddar cheese, fresh parsley, fresh lemon wedges

Directions

1. In a large nonstick pot (the skillet in pictures was used only for photos to better show the dish -- use a pot). add in the olive oil. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion. Saute for a few minutes and add in the garlic. Stir until fragrant, about 30 seconds.
2. Add in 1 cup of the milk, the water, broth, and UNCOOKED pasta shells. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here*.
3. Stir in the remaining 2 tablespoons milk, Dijon mustard, and 1 tablespoon fresh lemon juice. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Stir in the frozen peas.
4. Add freshly shredded cheddar cheese and fresh parsley as desired. Or serve without the cheese and with additional lemon as desired. Enjoy immediately.