Salmon Fettuccine
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
My husband, Chet, and I both love sport fishing—in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.—Lisa Royston, Wasilla, Alaska
Ingredients
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8 ounces uncooked fettuccine
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1-1/2 cups sliced fresh mushrooms
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1 small zucchini, sliced
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2 tablespoons chopped onion
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2 tablespoons butter
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1 tablespoon all-purpose flour
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3/4 cup milk
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3/4 cup canned or fully cooked salmon chunks
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1/2 cup frozen peas, thawed
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1/2 cup diced fresh tomato
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1 tablespoon minced parsley
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1/4 teaspoon salt
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1/8 to 1/4 teaspoon pepper
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1/8 teaspoon dried basil
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1/8 teaspoon dried oregano
Directions
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1.
Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
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2.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.
Nutrition Facts
1 cup: 344 calories, 10g fat (5g saturated fat), 27mg cholesterol, 509mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 17g protein.
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