Instructions: In large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm); drain well.

Meanwhile, in skillet, bring cream to boil; boil for 3 minutes or until reduced and slightly thickened. Stir in salmon, cheese and drained cooked pasta; toss lightly. Sprinkle with chives and season with salt and pepper to taste. Pass extra Parmesan separately, if desired.

Makes 4 to 6
first-course or 2 or 3 main-course servings.

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