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Salmon Fettuccine Alfredo Recipe

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Alfredo sauce and salmon are a palate-pleasing pair in this creamy pasta toss with crisp veggies. We love the flavors, but you could also fix this with tuna, shrimp or chicken. —Simple & Delicious Test Kitchen

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Salmon Fettuccine Alfredo Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

8 ounces uncooked fettuccine
1 medium sweet red pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 jars (15 ounces each) Alfredo sauce
2 cups frozen broccoli florets
2 pouches (6 ounces each) boneless skinless pink salmon
1/2 teaspoon dried basil

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 678 calories, 33 g fat (17 g saturated fat), 96 mg cholesterol, 1,329 mg sodium, 60 g carbohydrate, 5 g fiber, 36 g protein.

Originally published as Salmon Fettuccine Alfredo in Simple & Delicious December/January 2012, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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