1 clove garlic, sliced (or garlic powder)
1 can mushrooms, drained
1/2 c. each diced onion and green pepper
1 tsp. cornstarch
1 c. skim milk
2 chicken bouillon cubes, dissolved in 3/4 c. hot water
12 oz. drained chunk tuna
Italian seasoning to taste
2 c. cooked spinach pasta, hot

In nonstick skillet, heat garlic, mushrooms, onions, and green pepper until soft and golden. Combine cornstarch with milk, then slowly add to sauteed mixture. Stirring constantly, add broth/bouillon mix and bring to a boil. Reduce heat and simmer until mixture thickens.

For a thicker mixture, add more cornstarch mixed with cold milk or water. Stir in spices and tuna. Avoid stirring tuna as much as possible to give a neater appearance. Pour over pasta; sprinkle with Parmesan cheese. Serve.