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Salmon-Pasta Toss
Prep 25min
Total25min
Ingredients12
Servings4
Ingredients
8oz uncooked linguine
1tablespoon olive oil
12oz skinless salmon fillets, cut into 1-inch pieces
1cup sliced fresh mushrooms
12asparagus spears, cut into 1-inch pieces
2cloves garlic, finely chopped
1/4cup chopped fresh or 2 teaspoons dried basil leaves
12grape tomatoes
2medium green onions, sliced (2 tablespoons)
4teaspoons cornstarch
1cup Progresso™ chicken broth (from 32 oz carton)
1/4cup shredded Parmesan cheese
Directions
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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.
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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.
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