Lemony Salmon Fettuccine

Hearty dinner ready in just 25 minutes! Enjoy this citrus-hinted canned salmon and fettuccine recipe that cooked in two type of cheese.

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 3

Ingredients

1
(9-oz.) pkg. refrigerated spinach or plain fettuccine
1
teaspoon butter or margarine
2
garlic cloves, minced
2
cups skim milk
1
tablespoon all-purpose flour
1/4
cup fat-free cream cheese (from 8-oz. tub)
2
tablespoons grated Parmesan cheese
1
(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked
1/2
teaspoon grated lemon peel
Chopped fresh parsley, if desired
  • 1 Cook fettuccine to desired doneness as directed on package.
  • 2 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.
  • 3 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.
  • 4 Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    410
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    720mg
    720%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    6%;
    Calcium
    35%;
    Iron
    15%;
    Exchanges:
    4 Starch; 4 Other Carbohydrate; 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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