Smoked Salmon with Creamy Pasta

A simple creamy sauce for this pasta is made using evaporated milk, cornstarch and some special fresh herbs. Grilled chicken can also be bias-sliced and arranged on top of the pasta instead of the salmon.
  • 16 oz. dried fettucine
  • 1 12 oz. can evaporated milk -- I use a fat free variety
  • 1 T. cornstarch
  • 2 oz. grated parmesan
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. chopped chives
  • 2 T. chopped parsley
  • 2 T. chopped basil
  • 2 servings smoked salmon, flaked -- from the recipe above

Bring a pot of water to a boil over medium-high heat. Cook the pasta according to the package directions and drain.

Meanwhile, pour the evaporated milk into a small saucepan and heat to boiling over medium-high heat. Reduce the heat to medium. Toss the cornstarch, cheese, salt and pepper together. Add to the evaporated milk and stir until the cheese melts and the mixture thickens, about 5 minutes. Remove from the heat and add the herbs and salmon. Toss with the drained pasta and serve immediately. Garnish with additional chopped parsley if desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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