| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Vegetables | Carrots, Oysters, Fish | 4 | Servings | |
INGREDIENTS
| 1 | ts | Dried tarragon leaves |
| 1/2 | c | Dry white wine; or chicken broth |
| 3/4 | lb | Fresh or frozen salmon fillets; thawed |
| 1/4 | c | Whipping cream |
| 1 | pk | (1 pound) Green Giant Pasta Acdents Florentine froz. veget/pasta |
| Salt and pepper; to taste |
INSTRUCTIONS
In large skillet, combine tarragon and wine; add salmon. Bring to aboil over Medium-High heat. Reduce heat to Low; cover and simmer 5-8 minutes or until salmon flakes easily with fork. With slotted spoon, remove salmon from skillet. Set aside. Add cream to skillet; blend well. Add vegetables and pasta; mix well. Cover; cook over Medium heat for 5-8 minutes or until vegetables and pasta are tender, stirring occasionally. Meanwhile, break or cut salmon into 1 inch pieces; discard skin. Add salmon to cooked vegetables and pasta; stir in gently. Cover; cook 1 minute or until thoroughly heated. Add salt and pepper to taste. Makes 4 (1 cup serving.) NOTES : Delicious!!!! This would serve 4 if salad, bread and soup were part of the meal. Otherwise, I think it serves 3. It would make an excellent company dish, but for 4-6 people, I would double the recipe. Recipe by: Green Giant Web site Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@aol.com> on Mar 9, 1998
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