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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Jars of prepared Alfredo sauce and a can of salmon speed up this creamy pasta dish sent in by Arlene Mackun of St. George, Utah. TIP: You can drain two 6-ounce cans of crabmeat and use them instead of the salmon. Ingredients:
1 package (16 ounces) linguine |
1/4 cup chopped green onions |
1 tablespoon butter |
2 pouches (6 ounces each) boneless skinless pink salmon |
2 jars (17 ounces each) alfredo sauce |
2 tablespoons sherry or chicken broth |
1 teaspoon celery salt |
1 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the onions in butter over medium heat for 2 minutes. Add salmon; cook for 5 minutes or until heated through.
2. Stir in the Alfredo sauce, sherry or broth, celery salt, parsley and pepper; cook for 5 minutes or until heated through. Drain linguine; top with the salmon mixture. Yield: 6 servings.
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