Bow Ties with Salmon and Asparagus

2 cups bow tie pasta
1/2 cup water
1 chicken bouillon cube
1/2 cup dry white wine
1 pound asparagus, cut into 1 inch lengths
3/4 pound salmon fillets, skinned and cut into 4 pieces
1 cup fat free sour cream
3 tablespoons whole grain mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons finely chopped fresh chives

Cook the bow ties according to package directions; drain and place in serving bowl. In a large skillet, bring the water to a boil. Add the bouillon cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite size pieces.

In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 tablespoons of the chives, and the reserved cooking liquid. Pour over the penne mixture; toss to coat. Sprinkle with the remaining 1 tablespoon of chives.

Makes 4 Servings


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