Servings | 8 |
---|---|
Preparation Time | 25 Minutes |
Cook Time | 10 Minutes |
Total Time | 35 Minutes |
Difficulty | Easy |
Main Ingredient | Pasta; Salmon; Tarragon; Mustard |
Category | Pasta; Seafood; Vegetables |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | American |
Cook Method | Stove Top |
Diet |
1 package (16 ounces) bow-tie pasta
1 tablespoon olive oil
1 medium onion (1/2 cup chopped)
1 tablespoon fresh tarragon leaves (chopped)
1 tablespoon fresh parsley (chopped)
1/4 cup chicken broth
1 cup fat-free half and half
2 teaspoons stone-ground mustard
2 packages (3-4 ounces each) sliced salmon (smoked or cured), cut into 1/2-inch-wide strips
1/2 cup freshly grated Parmesan cheese
Boil water in a large pot, then cook and drain the pasta.
In a separate skillet, sauté the onion, tarragon, and parsley in olive oil for approximately 5 minutes, until the onion is translucent. Stir in the chicken broth. Cook uncovered for approximately 4 minutes or until the broth evaporates.
Stir in the half and half and mustard. Heat to boiling; then reduce heat and simmer for 5-10 minutes, until the sauce is slightly thickened.
Mix the cooked pasta, sliced salmon, and 1/4 cup of Parmesan cheese with the sauce. Stir pasta until it is evenly coated. Sprinkle with remaining cheese.
Calories: 300 cal
Total fat: 6g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 320mg
Carbohydrate: 46g
Fiber: 2g
Protein: 14g