What You'll Need
1 jar (16 ounces) Pace® Picante Sauce
1 stalk celery, chopped (about 1/2 cup)
1 cup frozen peas, thawed
2 cans (5 ounces each ) tuna packed in water, drained
8 ounces (1/2 of a 1 pound package) fettuccine pasta, cooked and drained
2 tablespoons chopped fresh parsley
2 tablespoons shredded Parmesan cheese
Heat the picante sauce, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Stir in the tuna. Cook until the celery is tender, stirring occasionally.
Add the fettuccine to the saucepan and toss to coat. Sprinkle with the parsley and cheese.