Farfalle with Smoked Salmon and Peas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
vegetable cooking spray |
2 teaspoons reduced-calorie margarine |
1/2 cup minced shallots |
2 cups fresh sugar snap peas, trimmed |
1/2 cup canned no-salt-added chicken broth, undiluted |
2 tablespoons vodka |
1/2 teaspoon freshly ground pepper |
1/2 cup 1% low-fat milk |
1 tablespoon all-purpose flour |
8 ounces sliced smoked salmon, cut into thin strips |
12 ounces farfalle (bow tie pasta), uncooked |
Directions:
1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots; saute 1 to 2 minutes or until tender. Add peas; saute 2 additional minutes. Stir in broth, vodka, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.
2. Combine milk and flour, stirring until smooth. Add to vegetable mixture in skillet, and cook, stirring constantly, until thickened and bubbly. Stir in smoked salmon. Remove from heat; set aside, and keep warm.
3. Cook pasta according to package directions, omitting salt and fat; drain well.
4. To serve, place pasta in a serving bowl; add salmon mixture, and toss lightly.
|
|