Search this site

Salmon Fettuccine

User Rating:  / 0

8 ounces uncooked fettuccine
1 1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 Tablespoons chopped onion
2 Tablespoons butter
1 Tablespoon flour
3/4 cup milk
3/4 cup cook salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 Tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried crushed basil
1/8 teaspoon oregano

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, saute the mushroom, zucchini, and onion in butter until crisp-tender.

Stir in flour until blended.

Gradually add milk.

Bring to a boil - cook and stir for one minute or until thickened.

Add salmon, peas, tomato, parsley, and seasonings.

Heat through.

Drain fettuccine.

Top with salmon mixture.

Serves 4.

You have no rights to post comments