Salmon-Pasta Toss

Ingredients

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

1/4

cup chopped fresh or 2 teaspoons dried basil leaves

grape tomatoes

medium green onions, sliced (2 tablespoons)

teaspoons cornstarch

cup Progresso™ chicken broth (from 32 oz carton)

1/4

cup shredded Parmesan cheese

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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.

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.