Salmon-Pasta Toss

 

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 chicken broth

1/4

cup shredded Parmesan cheese

• 1 Cook and drain linguine as directed on package, omitting salt.
• 2 Meanwhile, in 12-inch nonstick skillet, 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.