1/2 (16 oz.) pkg. fettuccine noodles
2 lg. red and/or yellow peppers
1 lg. onion
2 tbsp. olive or salad oil
1 bunch arugula (about 8 oz.), or 6 c. loosely packed spinach leaves
1 tsp. chicken flavor instant bouillon
1 (12 1/2 - 13 oz.) can tuna, drained & separated into chunks
2 tbsp. chopped pimiento stuffed olives

About 45 minutes before serving:

1. Prepare fettuccine as label directs.

2. Meanwhile, slice peppers 1/2" thick; discard seeds. Cut onion into 6 wedges. In 12" skillet over medium heat, in hot olive, or salad oil, cook peppers, and onion until tender crisp, about 10 minutes, stirring occasionally. Stir in arugula, chicken bouillon and 3/4 cup water.

3. Drain fettuccine; add to skillet with pepper mixture. Gently stir in tuna; heat through. Sprinkle with olives. Makes 4 servings. Each serving about 500 calories, 16 g fat, 15 mg. cholesterol, 735 mg. sodium.