Recipe - Rotini With Broccoli And Chevre

2 cup Rotini (about One fourth lb.)
1 One half cup Whipping cream
1 cn Sockeye salmon, drained
One fourth cup (approx) freshly grated
Parmesan cheese
2 tablespoon 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
firstcourse or 2 or 3 maincourse servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook

Posted to MMRecipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999