8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
1/4 cup low-sodium chicken broth
1/2 teaspoon all-purpose flour
3 tablespoons non-fat sour cream
1/2 teaspoon dried dill weed
1 6 1/8-ounce can skinless, boneless salmon
1/2 cup frozen peas
1/2 cup diced roasted red peppers, very coarsely chopped
Freshly ground pepper, to taste
Servings: 4
1. Prepare pasta according to package directions; drain. In a small mixing bowl, combine chicken broth and flour. Whisk until flour is dissolved. Add sour cream and dill and whisk until smooth.
2. Pour the sauce into a large skillet over medium-low heat. Add the flaked salmon, peas, red peppers and ground pepper. Warm just until heated through, stirring once or twice. Add the pasta to the skillet and stir gently until coated with sauce. Refrigerate and serve chilled.
1/4 cup low-sodium chicken broth
1/2 teaspoon all-purpose flour
3 tablespoons non-fat sour cream
1/2 teaspoon dried dill weed
1 6 1/8-ounce can skinless, boneless salmon
1/2 cup frozen peas
1/2 cup diced roasted red peppers, very coarsely chopped
Freshly ground pepper, to taste
Servings: 4
1. Prepare pasta according to package directions; drain. In a small mixing bowl, combine chicken broth and flour. Whisk until flour is dissolved. Add sour cream and dill and whisk until smooth.
2. Pour the sauce into a large skillet over medium-low heat. Add the flaked salmon, peas, red peppers and ground pepper. Warm just until heated through, stirring once or twice. Add the pasta to the skillet and stir gently until coated with sauce. Refrigerate and serve chilled.
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