Salmon-Pasta Toss

Name: Salmon-Pasta Toss
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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Prep 25 min
Total 25 min
Ingredients 12
Servings 4

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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

Directions

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.

Expert Tips

tip 1
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.

Nutrition Information

470 Calories, 12g Total Fat, 33g Protein, 58g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 60mg; 20%

Sodium: 430mg; 18%

Potassium: 850mg; 24%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 5g; 20%

Sugars: 4g

Protein: 33g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.