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Salmon Fettuccine Alfredo

Total Time

Prep/Total Time: 20 min.

Makes

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
Salmon Fettuccine Alfredo Recipe photo by Taste of Home

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.

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