SALMON-PASTA TOSS

Salmon-Pasta Toss image

Betty Crocker Cookbook for Women shares a recipe! Salmon dinner, complete with veggies, can be on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

8 oz uncooked linguine
1 tablespoon olive oil
12 oz skinless salmon fillets, cut into 1-inch pieces
1 cup sliced fresh mushrooms
12 asparagus spears, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/4 cup chopped fresh or 2 teaspoons dried basil leaves
12 grape tomatoes
2 medium green onions, sliced (2 tablespoons)
4 teaspoons cornstarch
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup shredded Parmesan cheese

Steps:

Cook and drain linguine as directed on package, omitting salt.
Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g