Remove skin and bones from salmon and gently break into largepieces.
Bring water to boil in a large kettle and cook fettuccine untiltender.
Meanwhile, while the pasta cooks, bring the cream of mushroom soupto boil in a saucepan.
Remove soup from heat and stir in salmon pieces,corn, broccoli, mushrooms and olives,.
Drain fettuccine, return to heat in sauce panadding the soup mixture, heat until all is hot, than server
Recipe By: George Ross:
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6|
|Calories from Fat: 93 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 87.2mg||27 %|
|Sodium 656.2mg||23 %|
|Potassium 586.8mg||15 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 30.3g|
|Protein 29.6g||42 %|
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Calories per serving: 340
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