Tuna Creamy Broccoli Pasta Pitas
Lately, I’ve been putting everything in a pita bread. From ham and cheese to hazelnut spread and bananas. It’s a convenient way to transport and enjoy your lunch. Plus, not silverware is needed.
My latest attempt at pitas is this quick and easy tuna creamy broccoli pasta from Tuna Helper®. All you need is milk, water, a little butter, your two cans of tuna and Tuna Helper®. It all comes together in less than 15 minutes.
To dress up my pitas, I chopped up a red onion and a red bell pepper. I also added a few torn Romaine lettuce leaves and I had myself a hearty lunch with enough leftovers to share with the rest of my family. These tuna creamy broccoli pasta pitas (wow, that’s a mouthful!), can be eaten with the filling warm, at room temperature or cold. Perfect for picnics, beach day or a satisfying office lunch. You just can’t go wrong with pitas. Don’t like tuna? Replace with 1 1/2 cups of cooked, shredded chicken, no problem.
Tuna Creamy Broccoli Pasta Pitas
- Yield: Serves 6
Ingredients
- 1 (5.5 ounce) package Tuna Helper®
- Package calls for:
- 1 1/2 cups hot water
- 1 3/4 cups milk
- 3 tablespoons butter
- 2 cans tuna in water, drained
-
3 pita breads, halved
-
12 Romaine lettuce leaves, torn in large pieces
-
1 red bell pepper, chopped
-
1/2 cup red onion, sliced.
Instructions
- In a large skillet, combine hot water, milk, butter, tuna, Sauce Mix and Pasta. Heat to boiling.
Reduce heat, simmer about 10 minutes, stirring occasionally until pasta is tender. Remove from heat. Let cool 5 minutes. - Open pita halves and fill with warm pasta mixture, add romaine lettuce, onions and bell pepper.
This is a sponsored conversation written by me on behalf of Hamburger Helper® . The opinions and text are all mine.
