Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is originally from BHG, but I adapted a ton to make it even more flavorful. Be warned: this is a very salmon-y, very piquant dish. Yum!

Ingredients Nutrition

  • 1 (8 ounce) package fettuccine (lemon pepper flavored)
  • 2 tablespoons olive oil
  • 6 ounces Baby Spinach
  • 12 ounces roasted sweet red peppers (from a bottle, sliced)
  • 1 lb smoked salmon (sliced, we use lemon pepper flavor)
  • 14-12 cup vinaigrette dressing (balsamic flavor)
  • 14 cup chicken broth
  • garlic pepper seasoning
  • garlic salt
  • parmesan cheese (optional, grated)

Directions

  1. Prepare pasta according to package directions. Drain pasta.
  2. Meanwhile, heat an extra-large skillet over medium heat (or wait until pasta pot is empty and use that).
  3. Add peppers and spinach, and stir and cook for 2-3 minutes, until spinach is wilted.
  4. Add salmon. Add dressing; toss to coat.
  5. Add chicken broth until sauce is moistened (you will probably end up adding about 1/4 cup). Season to taste. Add pasta to pot and stir.
  6. Divide spinach-pasta mixture among four bowls. Top with grated Parmesan if desired.