Salmon Alfredo with Bertolli's Mushroom Alfredo Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Salmon Alfredo with Bertolli's Mushroom Alfredo Sauce calories by ingredient
Introduction
A special treat for alfredo lovers - in the healthy range with a reasonably small serving - and good way to use leftover salmon. Easy and quick to fix on a busy day with a tossed salad and breadsticks. A special treat for alfredo lovers - in the healthy range with a reasonably small serving - and good way to use leftover salmon. Easy and quick to fix on a busy day with a tossed salad and breadsticks.Number of Servings: 4
Ingredients
-
1 cup Bertolli Mushroom Alfredo Sauce
8 oz. cooked Salmon (I use leftovers from grilling or roasting)
1/4 cup Parmesan Cheese, grated or shredded
1/3 box Ronzoni Spinach Fettuccine (4 oz )
Black Pepper, fresh ground
Directions
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.