- 4
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
Preparation
Step 1
1. Cook and drain linguine as directed on package, omitting salt.
2. 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.
3. 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.
4. 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.
470. cal. 3.5g. fat. 430mg. sod. 58g. carbs. 5g. fiber
How-To
If the salmon you purchased has skin, remove the skin before cutting the salmon into pieces. To do this, place the fillet, skin side down, on a cutting board. Using a sharp knife, cut between the flesh and skin, angling knife down toward the skin and using a sawing motion. Grip the skin tightly with the other hand after a small portion has been removed.