Salmon And Chili Rigatoni

• 1 lb rigatoni pasta
• 3 tbsp butter
• 2 None shallots, peeled and chopped
• 2 tbsp all-purpose flour
• 2/3 cup dry white wine
• 3.5 oz pickled green chilies, 3 tbsp vinegar reserved, chopped
• 1/3 cup fresh thyme, a little reserved for garnish, remainder chopped
• 2/3 cup 2% or whole milk
• 1/2 lb low-fat cream cheese
• 1 tbsp oil
• 1 lb salmon fillet, skin removed, cut into cubes

1. Cook the pasta in boiling salted water according to the package instructions. Drain.
2. For the pasta sauce, melt the butter in a saucepan and saute the shallots for 2 mins. Add the flour and cook, stirring, for 2 mins. Add the wine, reserved chili vinegar and thyme and cook, stirring, for 2 mins. Add the milk, cream cheese and chilies. Season. Toss with the drained pasta.
3. Meanwhile, heat the oil in a non-stick frying pan and sear the salmon for 5 mins, turning. Season then toss with the pasta and sauce. Serve garnished with thyme.

rigatoni pasta, butter, shallots, flour, white wine, green chilies, fresh thyme, milk, lowfat cream cheese, oil, salmon fillet

Taken from recipes-plus.com/api/v2.0/recipes/17141 (may not work)