Salmon Alfredo with Bertolli's Mushroom Alfredo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Bertolli Mushroom Alfredo Sauce8 oz. cooked Salmon (I use leftovers from grilling or roasting)1/4 cup Parmesan Cheese, grated or shredded1/3 box Ronzoni Spinach Fettuccine (4 oz )Black Pepper, fresh ground
Cook fettucini according to package directions.
Prepare salmon by cutting or breaking into small pieces, being certain all bones are removed.
Heat Alfredo sauce and salmon together over low heat, stirring often to disburse heat and keep from sticking. Add Parmesan cheese and stir to mix. Serve on top of bed of fettucini and top with fresh ground pepper.
Serving Size: Makes 4 servings of 1/2 cup Alfredo Sauce on about 3/4 cup cooked fettucini
Number of Servings: 4
Recipe submitted by SparkPeople user SWANFIELD.
Prepare salmon by cutting or breaking into small pieces, being certain all bones are removed.
Heat Alfredo sauce and salmon together over low heat, stirring often to disburse heat and keep from sticking. Add Parmesan cheese and stir to mix. Serve on top of bed of fettucini and top with fresh ground pepper.
Serving Size: Makes 4 servings of 1/2 cup Alfredo Sauce on about 3/4 cup cooked fettucini
Number of Servings: 4
Recipe submitted by SparkPeople user SWANFIELD.
Nutritional Info Amount Per Serving
- Calories: 319.1
- Total Fat: 12.6 g
- Cholesterol: 67.2 mg
- Sodium: 589.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.1 g
- Protein: 23.7 g
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