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Salmon and Broccoli Alfredo With Pasta

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“I love making food from things that come in cans, jars, or freezer packets, because... well, I'm lazy. This recipe is great because it calls for all of the above, requiring absolutely nothing fresh. (Note: It's an altered version of a recipe from a book called Betty Crocker's 4 Ingredient Dinners.)”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 ounces egg noodles
  • 2 (10 ounce) packages frozen chopped broccoli
  • 2 cups readymade alfredo sauce
  • 2 (6 ounce) cans boneless skinless pink salmon
  • seasoning, to taste

Directions

  1. In a large stockpot, cook noodles as directed on package.
  2. While noodles are cooking, flake and drain salmon.
  3. Yes, this is necessary!
  4. I was new to canned salmon, and so I didn't believe the instructions, but I soon discovered that salmon truly does come in huge, icky lumps.
  5. When noodles are 2 to 4 minutes away from being done, add the broccoli to the water.
  6. This will probably stop the water from boiling, so those 2 to 4 minutes might end up closer to 8 to 10 minutes instead!
  7. This happened to me, but, amazingly, even with 8 extra minutes of cooking time the broccoli did not become mush.
  8. Drain pasta and broccoli, reserving about a cup of the cooking water.
  9. Return noodles and broccoli to pot.
  10. Add Alfredo and seasonings to taste (I recommend lots of black pepper and--even better--Trader Joe's Sun-Dried Tomato Seasoning Splash, which is sold, not surprisingly, at Trader Joe's-- about 8 teaspoons of it).
  11. If the sauce is too thick, and it likely will be, dribble in the reserved cooking water slowly until the consistency is right.
  12. And you're done.
  13. Woo hoo.
  14. You just opened some cans, and a jar, and a box, and a package, and now you have yummy pasta.
  15. Enjoy.

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