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Lemony Salmon Fettuccine

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  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 3
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Hearty dinner ready in just 25 minutes! Enjoy this citrus-hinted canned salmon and fettuccine recipe that cooked in two type of cheese.
By Pillsbury Kitchens
Updated Oct 1, 2010
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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

Steps

  • 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

410 Calories, 6g Total Fat, 29g Protein, 59g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
410
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
720mg
30%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
12%
Sugars
9g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
15%
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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