Ingredients
8 ounces uncooked fettuccine, broken in half1-1/2 cups fresh or frozen broccoli florets1/4 cup chopped red onion2 tablespoons chopped green pepper4 tablespoons butter, divided2 garlic cloves, minced1 envelope Alfredo sauce mix1/2 cup evaporated milk1/2 cup waterSalt and pepper to taste1 cup cubed cooked salmonCrumbled cooked bacon, optional
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer.
In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.
