Ingredients
1
(9-oz.) pkg. refrigerated spinach or plain fettuccine
1
teaspoon butter or margarine
2
garlic cloves, minced
2
cups skim milk
1
tablespoon all-purpose flour
1/4
cup fat-free cream cheese (from 8-oz. tub)
2
tablespoons grated Parmesan cheese
1
(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked
1/2
teaspoon grated lemon peel
Chopped fresh parsley, if desired
Preparation
Cook fettuccine to desired doneness as directed on package.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.
Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.
Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
