Title: Rotini with Salmon and Chives
Categories: Pasta Seafood Salmon
Yield: 4 Servings

2	c	Rotini (about 1/4 lb.)
1 1/2	c	Whipping cream
1	cn	Sockeye salmon, drained
1/4	c	(approx) freshly grated Parmesan cheese
2	tb	Chopped fresh chives or green onion
		Salt and freshly ground pepper

In large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm); drain well.

Meanwhile, in skillet, bring cream to boil; boil for 3 minutes or until reduced and slightly thickened. Stir in salmon, cheese and drained cooked pasta; toss lightly. Sprinkle with chives and season with salt and pepper to taste. Pass extra Parmesan separately, if desired. Makes 4 to 6 first-course or 2 or 3 main-course servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook

From: Cjhartlin@email.Msn.Com

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