Salmon and Broccoli Alfredo With Pasta

Recipe by CorriePDX
READY IN: 25mins


  • 12
    ounces egg noodles
  • 2
    (10 ounce) packages frozen chopped broccoli
  • 2
    cups readymade alfredo sauce
  • 2
    (6 ounce) cans boneless skinless pink salmon
  • seasoning, to taste


  • In a large stockpot, cook noodles as directed on package.
  • While noodles are cooking, flake and drain salmon.
  • Yes, this is necessary!
  • I was new to canned salmon, and so I didn't believe the instructions, but I soon discovered that salmon truly does come in huge, icky lumps.
  • When noodles are 2 to 4 minutes away from being done, add the broccoli to the water.
  • This will probably stop the water from boiling, so those 2 to 4 minutes might end up closer to 8 to 10 minutes instead!
  • This happened to me, but, amazingly, even with 8 extra minutes of cooking time the broccoli did not become mush.
  • Drain pasta and broccoli, reserving about a cup of the cooking water.
  • Return noodles and broccoli to pot.
  • Add Alfredo and seasonings to taste (I recommend lots of black pepper and--even better--Trader Joe's Sun-Dried Tomato Seasoning Splash, which is sold, not surprisingly, at Trader Joe's-- about 8 teaspoons of it).
  • If the sauce is too thick, and it likely will be, dribble in the reserved cooking water slowly until the consistency is right.
  • And you're done.
  • Woo hoo.
  • You just opened some cans, and a jar, and a box, and a package, and now you have yummy pasta.
  • Enjoy.