Tuna and Broccoli Alfredo by Bri Cooks

Ingredients

• 450g (1 lb) fettuccine or penne pasta
• 2 pouches (2.6 oz each) starkist ranch tuna
• 2 pouches (2.6 oz each) starkist herb and garlic tuna
• 300g (2 cup) broccoli florets
• 480ml (2 cup) alfredo sauce
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8-10 minutes.
2. Add the broccoli florets to the pasta water during the last 3 minutes of cooking to blanch them until tender-crisp.
3. Drain the pasta and broccoli well, then return them to the pot over low heat.
4. Pour in the alfredo sauce and stir gently until the pasta is evenly coated and the sauce is warmed through, about 2 minutes.
5. Fold in the Ranch and Herb and Garlic tuna pouches, breaking up any large chunks with a spoon.
6. Season with black pepper and serve immediately while hot.