Salmon Fettuccine Alfredo - cooking recipe

Ingredients
    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
    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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