1 package (8 oz.) elbow macaroni or small shell pasta
1 cup fat-free milk
1 package (1.2 oz.) creamy pesto sauce mix or lemon dill sauce mix
1 Tablespoon butter
1 shallot, finely chopped, or 1/4 cup minced onion
1/2 cup (4 oz.) sliced mushrooms (or your favorite vegetable)
1 large Roma tomato, seeded and diced
1 jar (6 oz.) quartered marinated artichokes, drained
(6 to 7.5 oz.) cooked Alaska salmon
Cook pasta according to package directions; drain.
Meanwhile, in small bowl, whisk milk with sauce mix; set aside. In a large pan, melt butter over medium heat. Add shallot and mushrooms; cook 3 minutes. Stir in milk mixture. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add tomatoes, artichokes, pasta, and salmon; stir until pasta is heated through.
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