Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 Tbsp. olive oil

  3. 10 oz. container refrigerated four cheese Alfredo sauce OR 16 oz. jar Alfredo sauce

  4. 1/2 cup milk

  5. 1/2 tsp. dried basil leaves

  6. 14 oz. can salmon, drained, skin and bones removed if desired

  7. 2 cups frozen baby peas OR 16 ounce can baby peas, drained

  8. 1 lb. fettuccine pasta, cooked and drained

  9. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In heavy skillet, cook onion in olive oil until tender and translucent. Add alfredo sauce and milk; cook and stir until sauce is smooth and thickened and comes to a simmer. Stir in basil, salmon, and peas. Simmer, stirring very gently and only occasionally, until salmon and peas are heated. Add pasta and toss to blend. Top with Parmesan cheese and serve.


Send feedback