Salmon Fettuccine with Capers and Artichokes
1 14 3/4-ounce Alaska salmon – drained and flaked
8 ounces fettucine – uncooked
8 ounces spinach fettucine
2 tablespoons fresh lemon juice
1/2 cup nonfat sour cream
1/2 cup milk
1 6 1/2-ounce jar marinated artichoke hearts – drained
2 tablespoons drained capers
1 tablespoon fresh dill, chopped
1 teaspoon dried dill
1 tablespoon fresh tarragon, chopped
1 teaspoon dried tarragon
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Prepare fettuccine according to package directions. Toss salmon with lemon juice and set aside.
Combine sour cream and milk in a large deep skillet; heat over medium heat. Add artichoke hearts, capers, dill and tarragon; heat through, stirring frequently. Drain pasta; add to skillet, tossing well. Add cheese and salmon mixture, tossing lightly. Arrange on four serving plates, sprinkle with pepper. Serve with additional cheese if desired.
NOTES : This recipe was one of six winners of the “LUV SAMN SO MUCH” recipe contest.