Ingredients
6 ounces uncooked linguine, broken in half1 tablespoon cornstarch3/4 cup dry white wine or reduced-sodium chicken broth1/2 cup additional reduced-sodium chicken broth1 teaspoon dried thyme1/2 teaspoon salt1/8 to 1/4 teaspoon crushed red pepper flakes2 cups broccoli florets4 teaspoons canola oil1 large sweet yellow, red or green pepper, julienned2 garlic cloves, minced2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes1/4 cup shredded Parmesan cheese
Preparation
Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside.
Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.
