Rotini with salmon and chives
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rotini (about 1/4 lb.) |
| 1½ | cup | Whipping cream |
| 1 | can | Sockeye salmon, drained |
| ¼ | cup | (approx) freshly grated Parmesan cheese |
| 2 | tablespoons | Chopped fresh chives or green onion |
| Salt and freshly ground pepper | ||
Directions
In large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm); drain well.
Meanwhile, in skillet, bring cream to boil; boil for 3 minutes or until reduced and slightly thickened. Stir in salmon, cheese and drained cooked pasta; toss lightly. Sprinkle with chives and season with salt and pepper to taste. Pass extra Parmesan separately, if desired. Makes 4 to 6 first-course or 2 or 3 main-course servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 18, 1999