Creamy Alaska Salmon Pasta
 
12 oz.  cavatelli or other medium sized, shell-shaped pasta
2 cup  1% lowfat milk
1 package  (1.8 oz.) creamy, herbed seafood sauce mix, or lemon dill sauce mix
1 Tbsp  butter
1   shallot, finely chopped
4 oz.  (1-1/2 cups) sliced mushrooms (optional)
1 can  (14-3/4 oz.) Alaska salmon, drained and flaked
1 tsp  fresh lemon juice
 
In large pot of boiling water, cook pasta according to package directions; 
drain. In small bowl, whisk together milk and the sauce packet; set aside. 
In a large sauce pan or Dutch oven, melt butter over medium heat. Add 
shallot and cook until translucent, about 2 minutes. Add mushrooms and cook, 
stirring occasionally, until lightly browned, 5 to 6 minutes. Pour in milk 
mixture and reduce heat to low. Cook, stirring occasionally, until sauce is 
thickened, 3 to 5 minutes. Add pasta, salmon and lemon juice, stirring and 
tossing until pasta is well coated and heated through, about 1 minute. Makes 
4-6 servings. 
 
 
 
 
(ID: 79946) Mirror: rec.food.recipes: Wed, Dec 11, 2002


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