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   Alaska Smoked Salmon Fettuccini Jardinière

Serves: 4

 
Prep Time: 15

Ingredients:

  • 8 oz. dried egg fettuccini
  • 4 oz. asparagus (about 1-1/2 cups), trimmed and cut into 1- to 2-inch pieces
  • 2 oz. sliced mushrooms (about 1 cup)
  • 2 Tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup half-and-half
  • 1 cup shredded Asiago or Parmesan cheese
  • 1/4 cup chicken broth
  • 6 to 8 oz. Alaska Smoked Salmon, chunked
  • Salt and crushed red pepper flakes, to taste

    Directions:
    Cook pasta in a pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking time and mushrooms during the last 2 minutes; drain.

    While pasta is cooking, melt butter in a large pan. Add garlic; cook and stir 1 minute over medium heat. Reduce heat to low. Stir in half-and-half and cheese until melted. Stir in broth and Alaska Smoked Salmon; heat through. Season to taste with salt and red pepper flakes, if desired. Pour sauce over pasta to serve.

    Nutrients per serving: 517 calories, 23.5g total fat, 14g saturated fat, 42% calories from fat, 139mg cholesterol, 28.5g protein, 45g carbohydrate, 2g fiber, 608mg sodium, 349mg calcium and .3g omega-3 fatty acids.



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