Ingredients
8 ounces uncooked fettuccine1 medium sweet red pepper, chopped1 tablespoon olive oil2 garlic cloves, minced2 jars (15 ounces each) Alfredo sauce2 cups frozen broccoli florets2 pouches (6 ounces each) boneless skinless pink salmon1/2 teaspoon dried basil
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute pepper in oil until tender. Add garlic; cook 1 minute longer.
Stir in the Alfredo sauce, broccoli, salmon and basil. Cook, uncovered, over medium heat for 5-7 minutes or until heated through. Drain fettuccine. Add to skillet; toss to coat.
