Fresh Herb Salmon Fettuccini

By Tonya_Speed

NUTRITION per serving: 354 Calories; 6g Fat; 23g Protein; 51g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 146mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat. Points: 7

Ingredients

• 8 ounces Fettuccine pasta
• 2 teaspoons olive oil, divided
• 8 ounces salmon fillets, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 tablespoons minced shallot
• 1 1/4 cups low fat milk
• 1/2 cup low sodium chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions; drain. Meanwhile, heat a large skillet with 1 teaspoon of oil over medium heat; add salmon slices and saute for 3 to 5 minutes or until they turn opaque and begin to flake; remove from skillet and keep warm. Heat the remaining oil in the skillet until hot. In a cup, combine cornstarch and water. Add minced shallot to the skillet and saute for 1 minute. Add milk, broth and cornstarch mixture; bring to a boil over high heat. When mixture begins to thicken, add lemon juice and herbs. Return salmon to the sauce and heat through for 1 to 2 minutes. Gently toss cooked and drained pasta with the salmon sauce.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure chicken broth and pasta are gluten free. Use arrowroot starch instead of cornstarch.