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Blackened Salmon with Asiago Penne

Blackened Salmon with Asiago Penne


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  • 3 lb(s) Marzetti Frozen Pasta® Penne Rigati 3lb Bag
  • .25 Cup(s) Butter
  • 1 Cup(s) Onion (Chopped)
  • 1 Tbsp Garlic (Minced)
  • .25 Cup(s) Flour
  • 1 tsp Black Pepper
  • 3 Cups Half-and-half
  • 3 Cups Chicken broth
  • 2 Cups Asiago cheese (8 ounces) (Shredded)
  • 2 Cups Salmon filets (Cooked, blackened)
  • 1 lbs Asparagus Fresh (cut into 1-inch pieces and steamed 2 minutes*)

Servings: 5

  1. In a Dutch oven, melt butter over medium heat.

  2. Add the onion and garlic. Cook 3 minutes or until onions are tender, stirring occasionally.

  3. Add half-and-half and chicken broth all at once. Cook and stir several minutes, until thickened and bubbly.

  4. Stir in flour and black pepper. Cook and stir for 1 minute more; reduce heat. Stir in Asiago cheese until smooth.

  5. Gently break up cooked blackened salmon filets into 2” pieces. Add salmon pieces, thawed Marzetti Frozen Pasta® Penne Rigati, and the steamed asparagus pieces.

  6. Stir gently to combine. Heat through. Serve immediately or transfer to steam table pan and keep warm on steam table.

  7. *Place asparagus pieces and a small amount of water in a saucepan or steamer. Bring to boil. Cover; cook 2 minutes; drain.

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