1 pound asparagus, ends trimmed, cut in 1-in. pieces
2 garlic cloves, minced
1 cup half-and-half
1/2 cup reduced-sodium chicken broth
1/2 teaspoon freshly ground black pepper
4 ounces smoked salmon, torn into pieces
1/2 cup chopped fresh basil leaves
How to Make It
Cook fusilli as package directs. Meanwhile, heat oil in a large nonstick frying pan over medium-high heat. Add asparagus and garlic and stir-fry until asparagus is just tender-crisp, about 2 minutes. Pour in half-and-half, broth, and pepper. Bring to a boil and cook until liquid is slightly thickened, about 2 minutes. Mix in salmon, basil, and pasta to coat. Add salt to taste.
Note: Nutritional analysis is per serving.
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