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Penne With Salmon Asparagus

Western.Chefs's picture
Ingredients
  Penne rigate/Bow tie pasta 1 Pound (1 Package)
  Salt To Taste
  Olive oil 3 Teaspoon
  Asparagus 1 Pound, trimmed and cut crosswise into 2 inch pieces (Medium)
  Coarsely ground black pepper 1⁄4 Teaspoon
  Shallot 1 Large, minced
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Reduced sodium chicken broth 1 Cup (16 tbs)
  Salmon fillet 1 , cut crosswise into thirds, then cut lengthwise into 0.25 inch thick slices (1 Piece)
  Chopped fresh tarragon 1 Tablespoon (Leaves)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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