Fettuccine Salmon Medley
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Broccoli||1 Bunch (100 gm), cut into 2 inch by 1/2 inch pieces|
|Mushrooms||1⁄4 Pound, quartered|
|Carrots||2 Medium, sliced|
|Green onions||2 Large, cut into 1 inch pieces|
|Fettuccine noodles||12 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Bouillon cube/Envelope||1 (Chicken Flavored)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned salmon||7 3⁄4 Ounce, drained and flaked (1 Can)|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook garlic until browned; discard garlic. Add broccoli, mushrooms, carrots, green onions, and salt; cook, stirring frequently, until vegetables are tender-crisp, 5 minutes.
2. Meanwhile, in saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepot; keep warm.
3. Prepare cheese sauce: In 2-quart saucepan over medium heat, melt butter or margarine. Stir in flour until blended; cook 1 minute. Stir in milk and bouillon and cook, stirring constantly, until sauce thickens slightly. Remove from heat; stir in cheese until melted.
4. Toss fettuccine with salmon, cheese sauce, and vegetables; heat through.