| Rotini with Salmon And Chives
2 cups of Rotini (about 1/4 lb.)
1 1/2 cups of Whipping cream
1 can of Sockeye salmon, drained
1/4 cup (approx) freshly grated parmesan cheese
2 tablespoons of Chopped fresh chives
Salt and freshly ground black pepper |
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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@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
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