Tag Archives: Quick Recipe

Recipe: Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

I would say I’ve been slacking with blogging, but I just honestly haven’t had the time. But I’m back on it…I promise.

Since I’m short on time, a lot of my meals have to be prepped and cooked in a hurry, including this Tuna and Spicy Mustard Penne Pasta. You can go from start to finish in 15 minutes without sacrificing flavor with this recipe.

Mustard Sauce

Use the Oil from the Can of Tuna and Some Whole Grain Mustard to Make this Sauce


  • 3/4 cup whole wheat penne pasta
  • 2 5-ounce cans of tuna (in oil)
  • 2 TBSP whole grain mustard (I always use Creole mustard)
  • 2 TBSP chopped parsley


    1. Bring a large pot of salted water to a boil.
    2. Cook the penne pasta until al dente, reserving one cup of pasta water before draining..
    3. Drain the tuna, reserving the oil in a small bowl.
Tuna and Spicy Mustard Penne Pasta

Garnish Tuna and Spicy Mustard Penne Pasta with Fresh Parsley

  1. In a separate bowl, break up the tuna pieces and set aside.
  2. In a large skillet, heat the reserved oil with the mustard over low heat.
  3. Add the drained pasta and tuna to the skillet and toss to combine.
  4. Add the pasta water as necessary to create a sauce that clings to the pasta noodles.
  5. Toss in the chopped parsley, mix to combine and serve.

In a way, this is a sort of quick tuna casserole, just without all the baking and extra calories that come with it.

If you’re still sticking strong to your New Year’s resolutions, this recipe is also light on the waistline since it doesn’t involve cheese, cream or butter. Next time you’re in a hurry, give it a try and you’ll realize you can create bold flavors in a short amount of time.

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Posted by on May 18, 2017 in Cookin', Entrees, Recipes


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Recipe: Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup

Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.

Chickpea, Piquillo Pepper and Chicken Soup

A perfect, creamy soup for Fall weather.

You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.


  • 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
  • 2 cups reduced-sodium chicken broth
  • 1 cup shredded rotisserie chicken
  • 1/2 cup cooked rice (white or brown)
  • 3/4 cups hummus
  • 2 TBSP cilantro
  • 1 tsp hot sauce
  • Olive oil, for serving
  • Salt and pepper, to taste


  1. In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.
  2. Chickpea, Piquillo Pepper and Chicken Soup

    This recipe uses very few ingredients.

  3. Transfer the soup to a Dutch oven.
  4. Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
  5. Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).

Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.

I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.

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Posted by on November 12, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews


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