Lemony Salmon Fettuccine
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 1 (9 ounce) package refrigerated spinach or (9 ounce) package plain fettuccine
- 1 teaspoon butter or 1 teaspoon margarine
- 2 garlic cloves, minced
- 2 cups skim milk
- 1 tablespoon all-purpose flour
- 1⁄4 cup fat-free cream cheese
- 2 tablespoons grated parmesan cheese
- 1 (6 1/8 ounce) can chunk-style water-packed boneless skinless salmon, drained, flaked
- 1⁄2 teaspoon grated lemon peel
- chopped fresh parsley, if desired
directions
- Cook fettuccine to desired doneness as directed on package.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.
- Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.
- Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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