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Pink Pesto Chicken of the Sea

7 1/2 oz Jar roasted red peppers; drain, rinse, slice
15 oz Can canellini beans; drain, rinse
1/4 c Fresh basil; chop
1/2 c Chopped onions
1/4 ts Black pepper
4 oz Pasta shells; cook
2 c Broccoli florets
6 1/8 oz Can tuna; drain, flake And flaked

Puree roasted peppers, beans, basil and onions. Add black pepper and set aside. Add broccoli to pasta during last five minutes or cooking. Drain pasta and set aside to cool. Toss together pasta and pepper sauce. Gently stir in flaked tuna. Serve at room temp.

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