Saturday Beefcake: Penne with Salmon & Asparagus

Penne, cooked, 250 grams/six to eight ounces
Chicken Bouillon Cube
Dry White Wine, one half cup
Salmon Fillets, four, three-ounce, skinned and boned
Fresh Asparagus, pieces, one inch, one cup
Sour Cream, one cup, nonfat is good, low fat is better
Mustard, whole grain mustard, three tablespoons
Sea Salt, three quarter teaspoon
Black Pepper, freshly ground, one half teaspoon
Chives, fresh, chopped, one quarter cup



1. Dissolve bouillon cube in boiling water, stirring add the wine.
2. Add salmon and asparagus to a large skillet. Poach for about five minutes. Fish should flake and asparagus should be "tender-crisp."
3. Flake the salmon into bite size pieces.
4. Remove the salmon and asparagus with slotted spoon to a bowl with the pasta.
5. Reserve the cooking liquid.
6. Beat the sour cream with mustard, salt, pepper and three tablespoons of the chives and reserved cooking liquid.
7. Pour over pasta mixture. Toss. Sprinkle with remaining chives.



According to Weight Watchers, this should serve four. Therefore, there are four young men placed here at your disposal. It's seafood and kicks off this long weekend just nicely as would they.



Whole grain penne are an especially good option here out watching weight with the best.



The original recipe is per serving: 364 calories, twenty-nine grams of protein, seven grams of fat, forty grams of carbohydrates, two grams fiber, forty-seven milligrams cholesterol.