Salmon And Chili Rigatoni - cooking recipe

Ingredients

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

Preparation

Cook the pasta in boiling salted water according to the package instructions. Drain.
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.
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.