I’m always looking for new recipes, and this one comes from inspiration from a box of dried pasta. It originally has ground chicken as the meat and bok choy, but since I had neither, it came time to improvise. It was a very different tasting pasta dish, but quite delicious. Friendly reminder… Just make sure you don’t over power it with the ginger! 🙂
1 pkg CATELLI BISTRO® Spinach Fettuccine
2 Salmon Fillets
3 cups Rapini, chopped
1 1/2 cups canned Crushed Tomatoes
1 cup VH Sweet Thai Chili Sauce
4 tbsp Fresh Lime Juice
4 tbsp Low Sodium Soy Sauce
2 tbsp Ginger, minced
2 tbsp Garlic, minced
Salt & Pepper
Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray. Place the salmon fillets on the baking sheet and season with salt and pepper. Mix 1/2 cup of sweet chili sauce, 2 tbsp of lime juice and soy sauce, 1 tbsp of ginger and garlic together. Spread mixture on top of the salmon and cook until done, about 20-30 minutes.
Meanwhile, cook fettuccine according to package directions; drain well.
Meanwhile, stir tomatoes with remaining chili sauce, lime juice, soy sauce, ginger and garlic and cook on medium-high heat. Let simmer 10-15 minutes until sauce has reduced. Stir in Rapini and cook for 3 minutes. Add the fettuccine and mix well.
Serve with salmon plated on top of bed of fettuccine.