ready in: under 30 minutes
recipe id: 6637
cook method: stovetop
1 can (7.5 ounce size) salmon
2 tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 tablespoons sherry
2 tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
black pepper, to taste
8 ounces fettuccine pasta
1 tablespoon chopped parsley
Drain and flake salmon, set aside.
Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly, for 2 to 3 minutes.
Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2 to 3 more minutes, until heated through.
Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.
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