Ingredients
- 8 oz. 8 oz. dried egg fettuccini
- 4 oz. 4 oz. asparagus (about 1-1/2 cups), trimmed and cut into 1- to 2-inch pieces
- 2 oz. 2 oz. sliced mushrooms (about 1 cup)
- 2 Tablespoons 2 Tablespoons butter
- 1 teaspoon 1 teaspoon minced garlic
- 1 cup 1 cup half-and-half
- 1 cup 1 cup shredded Asiago or Parmesan cheese
- 1/4 cup 1/4 cup chicken broth
- 6 6 to 8 oz. Alaska Smoked Salmon, chunked
- Salt and crushed red pepper flakes, to taste
Servings:
Units:
Instructions
- Cook pasta in a pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking time and
- mushrooms during the last 2 minutes; drain.
- While pasta is cooking, melt butter in a large pan. Add garlic; cook and stir 1 minute over medium heat. Reduce heat to low. Stir in
- half-and-half and cheese until melted. Stir in broth and Alaska Smoked Salmon; heat through. Season to taste with salt and red pepper
- flakes, if desired. Pour sauce over pasta to serve.
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