Pasta & Noodles

Salmon Fettuccine Alfredo

RECIPE BY: Valentina Escobar | BCTS - Paramus Campus

Total Time
20 minutes
Difficulty
Easy
Simple Tasty Recipes

Ingredients for 4 Servings

  • 8 oz
    uncooked fettuccine (or any other pasta)
  • 1 medium
    sweet red pepper, chopped
  • 1 tbsp
    olive oil
  • 2 cloves
    garlic, minced
  • 2 jars
    alfredo sauce (15 ounces each)
  • 2 cups
    broccoli florets, frozen
  • 2
    boneless skinless pink salmon (pouches/cans - 6 ounces each)
  • 1/2 tsp
    dried basil

Total Time

  • Preparation Time
    20 minutes
  • Cooking Time
    20 minutes

Method

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.

  2. 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.

Notes

Tip:  For more texture you could top with toasted panko bread crumbs!

Nutrition

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

Goes Great with

More Delicious Ideas for You

Interested in getting involved?

Let us know if you are looking to volunteer, donate, or help us spread the word.

BERGEN COUNTY FOOD SECURITY TASK FORCE

One Bergen County Plaza
Hackensack, New Jersey 07601

  • Email @: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Facebook
  • Login

FeedBergen

© Bergen County Technical Schools. All rights reserved.