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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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canned salmon Ingredients:
15 oz salmon |
8 oz. fettuccine pasta |
2 tbsp. fresh lemon juice |
1/2 cup nonfat sour cream |
1/2 cup skim milk |
6 oz artichoke hearts |
2 tbsp. capers |
1 tbsp. chopped fresh dill (or 1 tsp. dried) |
1 tbsp. chopped fresh tarragon ( or 1 tsp. dried) |
1/4 cup freshly grated parmesan cheese |
1 freshly ground black pepper |
Directions:
1. Prepare fettuccine according to package directions. Toss salmon with lemon juice and set aside. Combine sour cream and milk in a large deep skillet; heat over medium heat. Add artichoke hearts, capers, dill and tarragon; heat through, stirring frequently. Drain pasta; add to skillet, tossing well. Add cheese and salmon mixture, tossing lightly. Arrange on four serving plates, sprinkle with pepper. Serve with additional cheese if desired.
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