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Salmon Fettuccine Alfredo

 Salmon Fettuccine Alfredo
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
4 ServingsPrep/Total Time: 20 min.

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and

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