Penne With Salmon Asparagus
|Penne rigate/Bow tie pasta||1 Pound (1 Package)|
|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)|
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.