Bow Ties with Salmon and Asparagus
|2||cups bow tie pasta|
|1||chicken bouillon cube|
|1/2||cup dry white wine|
|1||pound asparagus, cut into 1 inch lengths|
|3/4||pound salmon fillets, skinned and cut into 4 pieces|
|1||cup fat free sour cream|
|3||tablespoons whole grain mustard|
|1/2||teaspoon freshly ground pepper|
|4||tablespoons finely chopped fresh chives|
Cook the bow ties according to package directions; drain and place in serving bowl. In a large skillet, bring the water to a boil. Add the bouillon cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite size pieces.
In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 tablespoons of the chives, and the reserved cooking liquid. Pour over the penne mixture; toss to coat. Sprinkle with the remaining 1 tablespoon of chives.
Makes 4 Servings