Red Pepper-Salmon Pasta

Ingredients

• 8 ounces angel hair pasta dried
• 1 tablespoon cornstarch 
• 1 cup fat-skimmed chicken broth 
• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic 
• 2 teaspoons jalapeño chili fresh chopped
• 2 tablespoons juice of lemon 
• 0.3 cup parmesan cheese grated
• 0.5 cup pasilla peppers red canned peeled
• 4  boned thick (each)

Equipment

• food processor
• frying pan
• oven
• blender
• baking pan
• aluminum foil

Directions

1. In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
2. Tightly cover dish with foil.
3. Bake in a 450 oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.
4. Meanwhile, in a blender or food processor, smoothly pure red peppers, parmesan, cornstarch, chili, and garlic.
5. Add cilantro and broth; whirl to blend.
6. Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
7. Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes.
8. Drain; return to pan.
9. Stir juices from the baked salmon into red pepper sauce.
10. Mix 1 1/3 cups sauce with pasta.
11. Spoon pasta onto plates. Top with fish and drizzle with remaining sauce.
12. Serve, or cover and chill up to 1 day.