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 |
| 1 | Cook pasta according to the directions on package | |
| 2 | Meanwhile, 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. | |
| 3 | Stir into cooked vegetables, the milk mixture and broth. | |
| 4 | Return pan to heat, and bring to a boil, stirring frequently. | |
| 5 | Reduce heat, and simmer for 2 minutes. | |
| 6 | Cut 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. |
Posted in Seafood Dinner Recipes
