Ingredients
1Tablespoon olive oil
1 cup sliced fresh mushrooms
8 to 10 asparagus spears, cut into 1-inch pieces
2 medium green onions, sliced (2 Tablespoons)
2 cloves garlic, finely chopped
1 cup Bisquick baking mix
1/2 cup chicken broth
12 ounces skinless salmon fillets, cut into 1-inch pieces
1/4 cup chopped fresh basil leaves
1 pkg. Fresh Express chopped spinach
1 pkg. (16 oz.) DeLallo Rigatoni pasta, cooked
1/2 cup Daisy sour cream
1 jar (10 oz.) DeLallo Roasted Garlic Sauce
1/2 cup Kraft 100% Grated Parmesan Cheese
Preparation
Directions: Preheat oven to 350 degrees F.
In a non stick skillet or pan, heat oil. Add mushrooms, asparagus, onion and garlic to skillet; cook and stir 2 minutes.
In 2-cup glass measuring cup, stir Bisquick into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon, basil, and spinach.
In a large bowl, toss together, rigatoni, sour cream and roasted garlic sauce. Pour into a 13x9-inch baking dish and top with parmesan cheese
Bake for 25 minutes or until heated through.
