Fettuccine with Salmon
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup fat-free, reduced-salt chicken broth
- ½ cup dry white wine
- 1 lb. salmon fillets, skinned and cut into ½” pieces
- 1 Tbsp. vegetable oil
- 3 small shallots, peeled and minced
- 1 can (16 oz.) Italian plum tomatoes, drained
- 2 Tbsp. tomato paste
- ½ cup evaporated nonfat milk
- 1 Tbsp. fresh lemon juice
- ¾ lb. fettuccine, cooked
- 2 Tbsp. chopped fresh parsley
- In a large skillet, combine the stock and wine and bring to a boil over high heat. Reduce to a gentle simmer and add the salmon. Cover and cook until the fish is opaque throughout, about 5 minutes. Remove the fish with a slotted spoon. Set aside on a plate; cover to keep warm. Reserve ½ cup of the cooking liquid.
- In a large skillet, heat the oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Stir in the tomato paste, milk, lemon juice, and the reserved cooking liquid. Simmer until thickened. Return the fish to the pan and heat through.
- Transfer the sauce to a warm serving bowl. Add the pasta and parsley and toss gently.