Spinach Fettuccine with Creamy Salmon

Spinach Fettuccine with Creamy Salmon

Dress up canned salmon with fettuccine and a few more ingredients, and dinner is done in 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

8
oz uncooked spinach fettuccine
1
cup plain fat-free yogurt
1
tablespoon Gold MedalĀ® all-purpose flour
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
1
teaspoon prepared horseradish
1
medium unpeeled cucumber, seeded, chopped (1 cup)
1
can (6 oz) skinless boneless pink salmon, drained, flaked
  1. Cook and drain fettuccine as directed on package.
  2. Meanwhile, in 2-quart saucepan, mix yogurt and flour. Stir in dill weed and horseradish. Heat over low heat, stirring constantly, until hot (do not boil). Stir in cucumber and salmon. Serve over fettuccine.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
You can use regular fettuccine instead of the spinach-flavored if you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 45),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 330mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.