| 2 cups | Bow tie pasta |
| 1/2 cup | Water |
| 1 | Chicken bouillon cube |
| 1/2 cup | Dry white wine |
| 1 lb | Asparagus cut into 1 inch pieces |
| 3/4 lb | Salmon fillets cut into four pieces |
| 1 cup | Fat-free sour cream |
| 3 tbs | Whole-grain mustard |
| 1/4 tsp | Salt |
| 1/2 tsp | Fresh ground pepper |
| 4 tbs | Chopped frest chives |
Cook the bow tie pasta according to package directions; drain and place in serving bowl
In a large skillet, bring the water to a boil. Add the boullion cube; stir until dissolved, then add the wine. Add the asparagus and salmon; poach until the fish is just opaque in the center and the asparagus is tender-crisp, 5-6 minutes. With a slotted spoon, transfer the salmon and asparagus to the serving bowl; reserve the cooking liquid. Flake the salmon into bite size pieces.
In a medium bowl, beat the sour cream, mustard, salt, pepper, 3 TBS of the chives and the reserved cooking liquid. Pour over the bowtie mixture; toss to coat. Sprinkle with the remaining 1 TBS of chives.