Lemony Salmon Fettuccine

Posted by Amy (from pillsbury.com/recipes)

Ok, this is so good. I used fresh salmon and poached it (no canned salmon for me thank you) - and I added fresh spinach to it too while the sauce was thickening. It was really great! ---Amy

INGREDIENTS

1

(9-oz.) pkg. refrigerated spinach or plain fettuccine

1

teaspoon butter or margarine

2

garlic cloves, minced

2

cups skim milk

1

tablespoon all-purpose flour

1/4

cup fat-free cream cheese (from 8-oz. tub)

2

tablespoons grated Parmesan cheese

1

(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked

1/2

teaspoon grated lemon peel

Chopped fresh parsley, if desire

DIRECTIONS

1Cook fettuccine to desired doneness as directed on package.2Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.3Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.4Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
***Could also serve this over cooked cauliflower as a paleo alternative*** ---Holly