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Lemony Salmon Fettuccine

Lemony Salmon Fettuccine

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Pillsbury Kitchens

Updated Oct 1, 2010

Lemony Salmon Fettuccine

Lemony Salmon Fettuccine

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Prep Time 25 min
Total 25 min
Ingredients 10
Servings 3

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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

Instructions

Step
1

Cook fettuccine to desired doneness as directed on package.
Step
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.
Step
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.
Step
4

Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.

Nutrition

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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