INGREDIENTS
- 3 lb. bag Marzetti Frozen Pasta® Penne Rigati
- ¼ cup Butter
- 1 cup Onions, chopped
- 1 tbsp. Minced garlic
- ¼ cup Flour
- 1 tsp. Black pepper
- 3 cups Half-and-half
- 3 cups Chicken broth
- 2 cups Asiago cheese (8 ounces), shredded
- 2 lbs. Cooked, blackened salmon filets
- 1 lb. Fresh asparagus cut into 1-inch pieces and steamed 2 minutes*
In a Dutch oven, melt butter over medium heat. Add the onion and garlic. Cook 3 minutes or until onions are tender, stirring occasionally. Stir in flour and black pepper. Add half-and-half and chicken broth all at once. Cook and stir several minutes, until thickened and bubbly. Cook and stir for 1 minute more; reduce heat. Stir in Asiago cheese until smooth. Gently break up cooked blackened salmon filets into 2”pieces. Add salmon pieces, thawed Marzetti Frozen Pasta® Penne Rigati and the steamed asparagus pieces. Stir gently to combine. Heat through. Serve immediately or transfer to steam table pan and keep warm on steam table.
*Place asparagus pieces and a small amount of water in saucepan or steamer. Bring to boil. Cover; cook 2 minutes; drain.
