Creamy Tuna Pasta Skillet

Prep Time15 min
cook Time 13 min
Time to Table28 min

Prepared from start to finish in one pan, this recipe is a weeknight winner. As a bonus, parents can use this recipe to introduce their family to Swiss chard, a nutritious leafy green vegetable that often gets passed by in the produce aisle.


2 cups (500 mL) each dry elbow macaroni and water
1 cup (250 mL) milk
1 can (284 mL) Low Fat Cream of Mushroom Condensed Soup
2 cans (170 g each) Clover Leaf Flaked Light Tuna in Water, drained
1/2 cup (125 mL) finely chopped onion
1/3 cup (75 mL) prepared sun-dried tomato pesto
1 large clove garlic, minced
4 cups (1 L) chopped Swiss Chard leaves
1 ripe tomato, seeded and chopped
Grated Parmesan cheese (optional)


  1. Combine pasta, water and milk in a large, deep skillet with a tight fitting lid; set over high heat. Bring to a boil; boil for 3 minutes.
  2. Reduce the heat to medium. Stir in the condensed soup, tuna, onion, pesto and garlic; mix in well. Cover and cook, stirring occasionally to prevent pasta from sticking to the pan, for 5 minutes. Stir in Swiss chard and tomato. Remove from the heat and let stand, covered, for 5 minutes. Serve with Parmesan cheese (if using) . Makes 4 serving.
  3. Tips:
    1. Swiss chard can be replaced with other leafy greens such as chopped spinach or arugula.
    2. Although this recipe calls for Swiss chard leaves only, don’t waste the stems. Chopped leftover stems can be added to soups, stews, stir-fries or sauces.


per serving
% Daily
Fat10 g15%
Saturated Fat2 g
Trans Fat0 g
Saturated + Trans10%
Cholesterol40 mg
Sodium820 mg34%
Carbohydrate58 g19%
Fibre4 g16%
Sugar9 g
Protein34 g
Vitamin A30%
Vitamin C30%
Vitamin D14%

Claims per serving

Low in Saturated Fat Trans Fat Free
High Source of Fibre Excellent Source of Protein
Excellent Source of Vitamin A Excellent Source of Vitamin C
Source of vitamin D Good Source of Calcium
Excellent Source of Iron 

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