Salmon Fettuccine Alfredo - cooking recipe
Ingredients
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8 ounces fettuccine, uncooked
1 medium red bell pepper, seeded & chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 (15 ounce) jars alfredo sauce
2 cups frozen broccoli florets
2 (6 ounce) envelopes boneless skinless pink salmon
1/2 teaspoon dried basil
Preparation
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Cook fettuccine according to package directions. Drain thoroughly.
While the pasta cooks, saute pepper in olive oil until tender. Add garlic & saute 1 minute more.
Stir in sauce, broccoli, salmon, and basil. Cook, stirring often, over medium heat until heated through.
Add fettuccine to skillet and toss to coat. Serve right away.
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