12 ounces cavatelli or other medium sized shell-shaped pasta
2 cups 1% lowfat milk
1 package creamy herbed seafood sauce mix
OR
1 package lemon dill sauce mix
1 tablespoon butter
1 shallot, finely chopped
4 ounces sliced mushrooms, optional
1 14 3/4-ounce can Alaska salmon, drained and flaked
1 teaspoon fresh lemon juice
Servings: 6
1. In large pot of boiling water, cook pasta according to package directions; drain.
2. In small bowl, whisk together milk and the sauce packet; set aside.
3. 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.
2 cups 1% lowfat milk
1 package creamy herbed seafood sauce mix
OR
1 package lemon dill sauce mix
1 tablespoon butter
1 shallot, finely chopped
4 ounces sliced mushrooms, optional
1 14 3/4-ounce can Alaska salmon, drained and flaked
1 teaspoon fresh lemon juice
Servings: 6
1. In large pot of boiling water, cook pasta according to package directions; drain.
2. In small bowl, whisk together milk and the sauce packet; set aside.
3. 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.
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