½teaspoonred pepper flakes, this doesn’t add spice – just a nice enhancement of flavor
¾cupchicken stock or broth
2 cans(6-ounces each)solid white tuna in water, drained well
1teaspoonsalt
¼cupchopped fresh parsley leaves
1tablespoonbutter, cut into fourths
1bunchbunch asparagus, tough ends trimmed and stalks cut into thirds, lightly steamed (I steamed mine for 3-4 minutes until just barely crisp tender)
1poundpenne pasta or other similar tube pasta
Instructions
Cook pasta according to package directions (or however you like it).
Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes.
Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.