Poached Salmon and Asparagus over Penne

• 2 cups dry penne
• 12 cup chicken broth
• 12 cup dry white wine
• 1 lb asparagus, cut into 1-inch lengths
• 34 lb salmon fillet, skinned
• 1 cup nonfat yogurt
• 3 tablespoons whole-grain mustard
• 34 teaspoon salt
• 12 teaspoon freshly ground pepper

1. Cook penne; drain and place in serving bowl.
2. In large skillet, bring chicken broth and wine to a light simmer.
3. Add asparagus and salmon, and poach until fish is just opaque in center and asparagus is tender-crisp, 5-6 minutes.With a slotted spoon, transfer salmon and asparagus to serving bowl, reserving the cooking liquid.
4. Flake the salmon into bite-size pieces.
5. Beat the yogurt, mustard, salt, pepper, and the cooking liquid.
6. Pour over the penne mixture and toss to coat.

penne, chicken broth, white wine, lengths, salmon fillet, nonfat yogurt, wholegrain mustard, salt, ground pepper

Taken from www.food.com/recipe/poached-salmon-and-asparagus-over-penne-442762 (may not work)