Ingredients
8
oz uncooked linguine
1
tablespoon olive oil
12
oz skinless salmon fillets, cut into 1-inch pieces
1
cup sliced fresh mushrooms
12
asparagus spears, cut into 1-inch pieces
2
cloves garlic, finely chopped
1/4
cup chopped fresh or 2 teaspoons dried basil leaves
12
grape tomatoes
2
medium green onions, sliced (2 tablespoons)
4
teaspoons cornstarch
1
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup shredded Parmesan cheese
Preparation
Cook and drain linguine as directed on package, omitting salt.
Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.
