Ingredients

• 8 oz uncooked linguine
• 1 tablespoon olive oil
• 12 oz skinless salmon fillets, cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 12 asparagus spears, cut into 1-inch pieces
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh or 2 teaspoons dried basil leaves
• 12 grape tomatoes
• 2 medium green onions, sliced (2 tablespoons)
• 4 teaspoons cornstarch
• 1 cup Progresso® chicken broth (from 32-oz carton)
• 1/4 cup shredded Parmesan cheese 

Directions

• Cook and drain linguine as directed on package, omitting salt.
• Meanwhile, in 12-skillet nonstick, heat oil over medium heat.
• Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart).
• Remove from skillet.
• Increase heat to medium-high.
• Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes.
• Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
• In 2-cup glass measuring cup, stir cornstarch into broth.
• Add to vegetable mixture.
• Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly.
• Stir in salmon.
• Serve over linguine.
• Sprinkle with cheese.

Yield: 4 servings

Source: www.bettycrocker.com