Ingredients: 8 oz uncooked spinach fettuccine, broken in half 1 1/2 cups fresh or frozen broccoli florets 1/4 cup chopped red onion 2 Tablespoons chopped green pepper 2 garlic cloves, minced 4 Tablespoons butter, divided 1 envelope Alfredo sauce mix 1/2 cup evaporated milk 1/2 cup water Salt and pepper to taste 1 cup cubed cooked salmon 1/2 lb bacon, cooked & crumbled
Instructions:
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, sauté the broccoli, onion, green pepper and garlic in 2 Tablespoons butter until vegetables are tender.
In a large sauce pan, combine the sauce mix, milk, water, salt, pepper and remaining butter.
Cook over medium heat until thickened. Add the salmon and heat through.
Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon.
Nutrition Info Per Serving: Calories 745 Total Fat 32 g Cholesterol 78 mg Sodium 737 mg Potassium 1097 mg Total Carbohydrate 57 g Dietary Fiber 9 g Sugars 6 g Protein 32 g