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Pesto Salmon Pasta (or Chicken)

from the kitchen of Linda Larsen

This super easy and elegant recipe is perfect for company. Plan it into your menu for the week; have grilled salmon steaks one day and grill two extra, then refrigerate, covered, until you make this recipe a day or two later. You can use any long pasta, like fettuccine or linguine, in place of the spaghetti. You can use nonfat half-and-half in place of the cream and low fat sour cream in place of regular sour cream. But don't use both nonfat versions, because the texture of the dish won't work.

2 grilled salmon steaks
1 lb. spaghetti pasta
12 oz. container basil pesto
1 cup heavy cream
1 cup sour cream
1/2 cup grated Parmesan cheese

Remove skin and bones from salmon and gently break into large pieces.

Bring water to boil in a large kettle. Add the pasta and stir.

When you've added the pasta to the water, whisk together the cream, sour cream, and pesto in a large saucepan. Heat on medium-high heat for 3 minutes.

Stir in salmon pieces and continue heating; mixture will start to simmer.

Drain the pasta when cooked and add to the salmon mixture with half of the cheese.

Return to heat and cook and toss mixture with tongs until spaghetti is coated and mixture is thoroughly heated. Serve with remaining Parmesan cheese. Serves 6

Terri's notes:
~ Broiled, or baked salmon - a drizzle of olive oil, 20-25 minutes at 350 degrees, works. I sautéed a couple of chicken breasts in a bit of butter and olive oil, sliced them into thin slices and added those to the sauce instead of the salmon and that was fabulous too.

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