Light Alfredo with Salmon & Asparagus

Submitted by United Church of God on Wed, 2011-08-17 14:58
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Description

Salmon fillets are cooked in fresh asparagus and alfredo sauce.

Summary

Yield
Servings
Source

Kathy Kiehn

Prep time20 minutes

Ingredients

8Ouncefettuccine
2Cupwater
1 salmon fillet (6 oz., skinned)
1Poundasparagus (fresh, cut into 1-inch pieces)
2Cupmushrooms (fresh, sliced)
1Clovegarlic (minced)
1Tablespoonbutter
1Teaspooncornstarch
2⁄3Cupmilk (either fat-free or soy)
1⁄8Teaspoonsalt
1⁄2CupParmesan (shredded)
1⁄2Teaspoonpepper

Instructions

Cook pasta according to package directions.  Drain and set aside.  Bring water to boil.  Ad salmon, return to boil.  Reduce heat; cover and simmer 4-6 minutes per 1/2-inch thickness of fish or until fish flakes easily.  Drain.  Using fork, flake salmon into bite-sized pieces.  Cook asparagus, mushrooms, and garlic in butter about 5 minutes or until crisp tender.  Stir cornstarch into milk.  Add milk mixture and salt to skillet; cook and stir until slightly thickened.  Add cheese, cook and stir until cheese is melted.  Add pasta.  Toss to coat.  Add salmon. Toss gently.  Transfer to serving dish.  Sprinkl with pepper.

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United Church of God
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