Linguine With Salmon and Chives |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Add cooked peas and carrots or asparagus to make a complete meal. Ingredients:
200 g cooked small shell pasta, hot |
4 teaspoons margarine |
1 small onion, chopped |
2 tablespoons all-purpose flour |
1 cup 2% low-fat milk |
1/3 cup fresh chives, chopped |
1/2 teaspoon salt |
1/4 teaspoon tabasco sauce |
2 (7 1/2 ounce) cans pink salmon (do not drain) |
2 tablespoons parmesan cheese, grated |
2 teaspoons fresh tarragon (optional) |
2 teaspoons poppy seeds (optional) |
Directions:
1. In saucepan, melt margarine over medium heat; add onion and cook until tender.
2. Stir in flour; mix well.
3. Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste.
4. Stir in chives and pepper.
5. Add 1/4 cup of reserved cooking liquid.
6. Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.).
7. Sprinkle Parmesan cheese over each serving.
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