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Receta Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes
by Chef Chuck

Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes

A healthy pasta dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 6-8 ounces cooked salmon broken into ½ inch pieces
  • 3 tablespoons butter
  • ¼ cup each julienne red, yellow, and orange pepper
  • ½ cup hydrated, julienne sun-dried tomatoes
  • 6 cups cooked farfalle or bow-tie pasta
  • 1 cup heavy cream
  • ½ cup grated parmesan or pecorino cheese
  • 2 tablespoons chopped flat-leaf Italian parsley
  • 1 teaspoon salt
  • 1 tablespoon fresh cracked black pepper

Direcciones

  1. Place the butter in a medium sized sauté pan over medium-high heat. Add the julienne peppers, and sun-dried tomatoes- sauté for two minutes. Add the salmon and cook for an additional 2 minutes. Place the pasta in the sauté pan and toss with the salmon-pepper-sun-dried tomato mixture until all of the ingredients become hot, approximately 2 minutes.
  2. Add the heavy cream and gently toss the mixture in the sauté pan making sure everything gets coated- don’t overwork the dish; you don’t want the pieces of salmon to break apart.
  3. Once the cream has reduced slightly add the parmesan/pecorino cheese. Continue to gently mix until a thick sauce forms.
  4. Add the parsley, salt and pepper and mix.