8 ounces elbow macaroni, medium shells or other medium pasta shape, uncooked
2 1/2 c. water
2 chicken bouillon cubes
1/8 tsp. black pepper
1 tsp. fresh basil leaves
1 4-ounce jar pimiento
1 9-ounce package frozen cut green beans
1 c. skim milk
4 ounces low-fat Cheddar cheese, grated
1 (6 1/8 ounce) can white albacore tuna packed in water, drained
1/4 c. chopped fresh parsley

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.

Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot, cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.