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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I created this recipe one Sunday afternoon to use up ingredients I had on hand, comments Jenny Kimberlin of Overland Park, Kansas. My husband and a guest loved the tasty combination of salmon, vegetables and noodles. Ingredients:
8 ounces uncooked fettuccine, broken in half |
1-1/2 cups fresh or frozen broccoli florets |
1/4 cup chopped red onion |
2 tablespoons chopped green pepper |
4 tablespoons butter, divided |
2 garlic cloves, minced |
1 envelope alfredo sauce mix |
1/2 cup evaporated milk |
1/2 cup water |
salt and pepper to taste |
1 cup cubed cooked salmon |
crumbled cooked bacon, optional |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer.
2. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired. Yield: 4 servings.
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