Ingredients: |
Ingredients: 4 salmon fillets
Blackened seasoning blend (see back of recipe)
12 oz. fettuccine, cooked according to package directions
1 can condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1 package (8 oz.) low-fat cream cheese, cubed
2 cups skim milk
1/2 cup fat-free half-and-half
1/4 tsp. garlic powder
1 tsp. Cajun spice blend
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
TOPPING:
1/3 cup seasoned bread crumbs
1 tbsp. Butter or stick margarine, melted
1 tbsp. Grated Parmesan cheese
California Mix Veggies
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Directions: |
Directions:Preheat the convection oven to 350 degrees. On a parchment-covered baking sheet, place salmon fillets. Sprinkle blackened seasoning blend on salmon fillets. Bake for 10-12 minutes until salmon is firm. Break up salmon into bite-size pieces.
In a large stock pot, bring water to a boil for the fettuccine noodles. When water has come to a complete boil, add the fettuccine. Cook until there is no line in the middle of the noodle when broken. Stir occasionally while cooking so noodles don’t stick together. Drain noodles.
In the all-purpose pan, combine the soup, cream cheese, milk, half-and-half garlic powder, and Cajun spice blend. Cook and stir over medium heat until well blended. Reduce heat to low; add cheeses and stir until melted. Add salmon and drained fettuccine. Transfer to greased baking dish (see note below). Combine topping ingredients; sprinkle over chicken mixture.
Cover and bake at 350 degrees for 50-60 minutes or until hot throughout.. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
Blackened Salmon Spice Mix
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano |
This recipe for Blackened Salmon Fettuccine Alfredo is from