Penne With Salmon Asparagus Recipe
Ingredients
| 1 package penne rigate or bow tie pasta | ||
| Salt | To Taste | |
| Olive oil | 3 Teaspoon | |
| 1 pound medium asparagus, trimmed and cut crosswise into 2 inch pieces | ||
| 1/4 teaspoon coarsely ground black pepper | ||
| Shallot | 1 Large, minced | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Sodium chicken broth | 1 Cup (16 tbs), reduced | |
| 1 piece salmon fillet cut crosswise into thirds, then cut lengthwise into 1/4 inch thick slices | ||
| Tarragon leaves | 1 Tablespoon, chopped | |
Directions
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat 2 teaspoons olive oil over medium high heat until hot.
Add asparagus, pepper, and 1/2 teaspoon salt, and cook 5 minutes or until asparagus is almost tender crisp.
Add shallot and remaining 1 teaspoon olive oil; cook 2 minutes longer, stirring constantly.
Add wine; heat to boiling over high heat.
Stir in chicken broth and heat to boiling.
Place salmon slices in skillet; cover and cook until salmon turns opaque, 2 to 3 minutes.
Remove skillet from heat; stir in tarragon.
Drain pasta; return to saucepot.
Add asparagus mixture; toss well.
Meanwhile, in 12 inch skillet, heat 2 teaspoons olive oil over medium high heat until hot.
Add asparagus, pepper, and 1/2 teaspoon salt, and cook 5 minutes or until asparagus is almost tender crisp.
Add shallot and remaining 1 teaspoon olive oil; cook 2 minutes longer, stirring constantly.
Add wine; heat to boiling over high heat.
Stir in chicken broth and heat to boiling.
Place salmon slices in skillet; cover and cook until salmon turns opaque, 2 to 3 minutes.
Remove skillet from heat; stir in tarragon.
Drain pasta; return to saucepot.
Add asparagus mixture; toss well.
Chef
