Salmon With Creamy Noodles & Spinach - cooking recipe

Ingredients

1 (8 ounce) package extra wide egg noodles
1 large orange, zest of
3/4 teaspoon salt
3/4 teaspoon pepper
2 teaspoons rosemary, freshly chopped
4 salmon fillets, with skin aprox 1-inch thick (8 oz. each) or 4 boneless skinless chicken breasts (6 oz.)
3 tablespoons olive oil
1 bunch scallion, finely chopped
1 cup chicken stock
1 tablespoon cornstarch
1/2 cup fat free sour cream
1 (6 ounce) bag Baby Spinach

Preparation

Cook noodles according to package directions.
Pre-heat broiler.
Combine zest, salt, pepper and rosemary in a plastic bag, add salmon and press mixture into the salmon to coat.
Line broiling pan with foil and mist with non-stick cooking spray.
Place salmon on foil, skin side down.
Rub salmon fillets with 1 tablespoon oil.
Broil or grill about 8 minutes or until done.
In a large skillet, heat 2 tablespoons olive oil, saute scallions and add chicken stock and bring to a boil, then reduce the liquid by half.
Dissolve cornstarch in 2 tablespoons of water and wisk into the sauce.
Lower heat and wisk in sour cream and add salmon.
Do not boil.
Gently toss drained noodles and spinach together to wilt the spinach.
Pour sauce over noodles and serve.