This recipe is a great way to use canned salmon. Hint: it also works with leftover cooked salmon!
1 1/2 cup chicken broth
1 1/2 cup corkscrew macaroni
1 package (10 ounce size) frozen mixed vegetables
2 packages (3 ounce size) cream cheese with chives, cut into cubes
1/2 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon prepared mustard
1/2 teaspoon dried basil, crushed
1 dash black pepper
1 can (15.5 ounce size) salmon, drained, flaked, skin and bones removed
In a large skillet, bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15 to 20 minutes or until pasta is just tender.
Stir in cream cheese until combined. Stir in milk, Parmesan, mustard, basil, and pepper. Gently stir in salmon. Cook until heated through.
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