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Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper and garlic in 2 T butter until vegatables are tender. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegatable mixture. Top with sauce and gently toss to coat.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 126 | ||
Calories from Fat: 78 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 95.9mg | 3 % | |
Potassium 218.8mg | 6 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.8g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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