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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Canned salmon gets this meal on the table in about half an hour. Recipe is from Pillsbury. Ingredients:
1 (9 ounce) package refrigerated spinach or 1 (9 ounce) package plain fettuccine |
1 teaspoon butter or 1 teaspoon margarine |
2 garlic cloves, minced |
2 cups skim milk |
1 tablespoon all-purpose flour |
1/4 cup fat-free cream cheese |
2 tablespoons grated parmesan cheese |
1 (6 1/8 ounce) can chunk-style water-packed boneless skinless salmon, drained, flaked |
1/2 teaspoon grated lemon peel |
chopped fresh parsley, if desired |
Directions:
1. Cook fettuccine to desired doneness as directed on package.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.
3. Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.
4. Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
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