Recipe

Milk Free Salmon Vegetable Fettuccine Recipe

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Ingredients

2 tbsps flour .
2 1/2 c low sodium chicken broth or bottled clam juice .
1 garlic clove, minced .
1/4 tsp dried tarragon .
1 medium carrot, peeled, trimmed & cut into 1/4-inch rounds .
1/2 lb cooked fresh salmon, flaked or 1 (16 oz) can salmon, drained anc carefully picked over .
1 tomato, cored & coarsely sliced .
1/4 lb snow peas, trimmed, stringed, rinsed & cut into 1/4-inch strips .
1/2 lb fettuccine .
1 c broccoli florets .
3 tsps olive oil

Directions

Step #1 Bring a large pot of water to boil & add the fettuccine to cook this until it is tender & not chewy, about 12 to 15 mins.
Step #2 Drain & rinse under cold running water.
Step #3 Drain again & toss in a bowl with 1 tsp of the oil.
Step #4 While the fettuccine cooks, broccoli, bring another pot of water to a boil & blanch the carrot, one at a time, until each is crisp tender, & snow peas, about 5 to 7 mins each.
Step #5 When each is cooked, remove with a slotted spoon to a colander, & rinse under cold water.
Step #6 Set aside, covered to keep warm.
Step #7 Heat the remaining 2 tsp of oil In a large-ish skillet over med-heat/flame.
Step #8 Add the garlic & cook briefly, then stir in the the flour whising constantly until it is well mixed.
Step #9 Gradually add the chicken broth, continuing to whisk until the broth thickens, about 5 mins.
Step #10 Add the cooked vegetables, salmon & tarragon to the sauce.
Step #11 Divide the warm pasta among four plates.
Step #12 Spoon the sauce over the pasta & top this with sliced tomatoes.
Enjoy the Milk Free Salmon Vegetable Fettuccine recipe

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