RECIPE BY: Valentina Escobar | BCTS - Paramus Campus
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
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.
Servings: 4 | Calories: 1209 | Carbohydrates: 137.8g | Protein: 56.1g | Fat: 48.8g | Saturated Fat: 24.9g | Cholesterol: 255mg | Sodium: 10419mg | Fiber: 1.6g | Sugar: 2.3g | Vitamin D: 0mcg | Potassium: 634mg | Calcium: 65mg | Iron: 3mg