- 1 (16 ounce) jar Pace® Picante Sauce
- 1 stalk celery, chopped
- 1 cup frozen peas, thawed
- 2 (5 ounce) cans tuna packed in water, drained
- 8 ounces fettuccine, 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.