Tuna Tetrazzini

Ok, no time to type a whole bunch of stuff..but I needed to archive this recipe and share it with you!!

It is absolutely amazing and so easy to make. Thank you for the recipe Nicole!!

PS I have been so so busy. As soon as I have time to update and share recipes, I promise I will!!

Until then, here you go!

Ingredients:

• 3 tbsp butter
• 3 tbsp olive oil
• 1 onion, diced
• 1/4 tsp crushed red pepper flakes
• 400g/14oz white button mushrooms,sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup white wine
• 2 cups chicken stock
• 1 3/4 cup heavy cream
• 1/3 cup grated parmesan cheese
• 340g/12 oz canned tuna
• 340g/12 oz spaghetti, cooked per package instructions, drained
Directions:
In large pot, heat  thebutter and olive oil. Add the onion and season with salt, pepper and crushed red pepper flakes. Saute until onions are translucent, 6-7 minutes then add the mushrooms and saute until they lose their moisture, for about 8-10 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over all and stir well to combine. Cook for 2-3 minutes, stirring often then add the wine and the chicken stock. Stir well, scraping up any bits on the bottom of the pan. Bring to a boil and add the cream and the half & half. Return to a boil, reduce heat to simmer and cook for about 20 minutes, or until sauce has thickened. Stir in the parmesan cheese and tuna. Check sauce and add additional salt and pepper if needed.
Heat oven to 375 degrees. Spray a 9X13 baking dish with cooking spray.
Combine cooked pasta with sauce and place into prepared dish. Bake for 30 minutes or until browned and bubbly. Serve immediately.
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