Penne with Salmon and Asparagus
List of Ingredients
1 package (16 ounces) penne rigate or bow-tie pasta
Salt
3 teaspoon olive oil
1 pound medium asparagus, trimmed and cut crosswise into 2-inch pieces
1/4 teaspoon coarsely ground black pepper
1 large shallot, minced (about 1/4 cup)
1/3 cup dry white wine
1 cup reduced-sodium chicken broth
1 piece salmon fillet (16 ounces), cut crosswise into thirds, then cut lengthwise into 1/4-inch-thick slices
1 tablespoon chopped fresh tarragon leaves
Recipe
1. In large saucepan, prepare pasta in boiling salted water as labels directs.
2. 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 teaspooon 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 fom heat; stir in tarragon.
3. Drain pasta; return to saucepot. Add asparagus mixture; toss well. Makes 6 main-dish servings.
From Good Housekeeping 1998
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