1 tablespoon olive oil
2 cloves garlic, minced
1 small sweet red pepper or roasted pepper, chopped
4 green onions, chopped
1 cup chicken stock
2 cans (6 ounces each) tuna, drained and broken in chunks
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fusilli pasta

Preparation Instructions:

In skillet, heat oil over medium heat; cook garlic, red pepper and half of the onions for 2 minutes.

Stir in chicken stock; bring to boil. Reduce heat; simmer for 5 minutes. Add drained tuna, salt, and pepper; heat through.

Meanwhile, in large pot of boiling salted water, cook fusilli for about 8 minutes or until tender but firm. Drain and return to pot. Add tuna sauce; toss to coat. Serve sprinkled with remaining green onions. Makes 4 servings.

Per servings: about 437 calories; 29 g protein; 6 g fat; 65 g carbohydrates; 4 g fibre; 20 mg cholesterol; 786 mg sodium.