INGREDIENTS
1
(9-oz.) pkg. refrigerated fettuccine
1
lb. asparagus spears, trimmed, cut into 2-inch pieces
1
(10-oz.) container refrigerated reduced-fat Alfredo sauce
1
(4.5-oz.) pkg. smoked salmon, skin removed, broken into bite-sized pieces
DIRECTIONS
1
Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
3
Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!