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How to Make Flan
Peruvian Arroz con Pollo
oz uncooked linguine
tablespoon olive oil
oz skinless salmon fillets, cut into 1-inch pieces
cup sliced fresh mushrooms
asparagus spears, cut into 1-inch pieces
cloves garlic, finely chopped
cup chopped fresh or 2 teaspoons dried basil leaves
medium green onions, sliced (2 tablespoons)
cup Progresso™ chicken broth (from 32 oz carton)
cup shredded Parmesan cheese
Cook and drain linguine as directed on package, omitting salt.
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.
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.
If the salmon you purchased has skin, remove the skin before cutting the salmon into pieces. 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.
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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