Salmon with Fettuccini or Tuna with Fettuccini

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 Cups canned salmon or tuna, drained and flaked (water packed) May use fresh salmon or tuna
1 lb. package fettuccine May use spinach fettuccine or whole grain fettucine
1 1/2 cups nonfat milk
1 (8 oz.) fresh sliced mushrooms
2 tablespoons olive oil
2 tablespoon flour
1/2 cup low sodium chicken broth
1 cup grated parmesan cheese
1 tablespoon parsley flakes
2 teaspoons dried dill weed(Optional) 
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Cook pasta according to the directions on package
2Meanwhile, prepare sauce. In a large pan, melt oil over medium heat. Add onion and mushrooms; Cook until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
3Stir into cooked vegetables, the milk mixture and broth.
4Return pan to heat, and bring to a boil, stirring frequently.
5Reduce heat, and simmer for 2 minutes.
6Cut into salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta. Toss to coat.Cook until internal temperature reaches 165° F for 15 seconds.

Jacqueline Larson M.S., R.D.N. and Associates