Tuna Noodle Skillet Supper

I cobbled this recipe from several others in order to make it more heart healthy. The typical tuna casseroles have too much cream and cheese and the typical skillets have too much sausage. This recipe marries both and reduces the fat content considerably.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  medium onions or 1  large onion, chopped
• 1  green pepper, medium to large, chopped
• 4  garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes, diced
• 0.5 (6 ounce) can tomato paste
• 8  ounces fresh mushrooms, thickly sliced
• 1⁄4 cup black olives, pitted and sliced
• 1  teaspoon marjoram
• 1  tablespoon dried oregano
• 2  tablespoons extra virgin olive oil
• 1 (16 ounce) package  no yolk noodles (1 package noodle dumplings)
• 1⁄2 cup fat free chicken broth or 1⁄2 cup nonfat beef broth
• 4 (5 ounce) cans solid white tuna packed in water
•  black pepper
•  kosher salt

Directions

1. Mix the first 10 ingredients thoroughly in large mixing bowl.
2. Heat oil in a large nonstick skillet on medium-high heat.
3. Move the contents of the mixing bowl into the skillet stirring well and bring to a simmer.
4. Add the noodle dumplings and the broth, cover, and cook for 12 minutes.
5. Add the tuna, pepper and salt re-cover and cook for an additional 6 minutes.
6. Remove from heat, let sit for 3 minutes and serve.