Linguine Salmon and Broccoli Toss

8 ounces linguine, prepared according to package directions
1 pound cooked salmon, broken into bite-size pieces
1 (10-ounce) package frozen broccoli florets, thawed
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
3/4 cup chicken broth
3/4 cup Italian-style croutons, crushed
1/4 cup freshly grated Parmesan cheese

1. Heat oil in a large skillet. Add garlic; cook for 1 minute. Add broccoli and broth; cook for 5 to 6 minutes, or until broccoli is tender. Add salmon; heat through.
2. Toss pasta with salmon and broccoli mixture. Serve in deep bowls; top with crushed croutons and cheese.

Makes 4 servings.

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