Salmon Fettuccine Alfredo

Name: Salmon Fettuccine Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.

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

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

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
2. 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.

Nutrition Facts

1-1/4 cups: 678 calories, 33g fat (17g saturated fat), 96mg cholesterol, 1329mg sodium, 60g carbohydrate (3g sugars, 5g fiber), 36g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.