| 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
A Message from our Provider:
“God is glorified by a thankful heart.”