• 3   cups 
    wide noodles
  • 3   cups 
    broccoli florets
  • 1 1/2  cups 
    fat free milk
  • 3   tablespoons 
    all-purpose flour
  • 1   tablespoon 
    dried chives
  • 2   cloves 
    garlic, minced
  • 1  14 3/4 ounce can 
    salmon, drained, skin and bones removed, and broken into chunks
  • 1/2  teaspoon 
    finely shredded lemon peel
  • 2   tablespoons 
    coarsely shredded parmesan cheese
    Freshly ground black pepper (optional)
Cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain and keep warm.
Meanwhile, in a medium saucepan whisk together milk and flour; add chives and garlic. Cook and stir over medium heat until thickened and bubbly. Add salmon and lemon peel. Heat through.
Place noodle mixture on a serving platter; spoon salmon mixture on top. Sprinkle with Parmesan cheese, and, if desired, freshly ground black pepper. Makes 6 servings (1 cup noodle mixture with 1/3 cup salmon mixture per serving)
  • Easy version: Use 1 teaspoon bottled minced garlic, purchased broccoli florets and two 7.1-ounce pouches skinless, boneless pink salmon.
Nutrition information
Per Serving: cal. (kcal) 227, Fat, total (g) 5, chol. (mg) 76, sat. fat (g) 1, carb. (g) 23, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 23, vit. A (IU) 485.9, vit. C (mg) 40.74, Thiamin (mg) 0.33, Riboflavin (mg) 0.42, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 84.67, Cobalamin (Vit. B12) (g) 3.9, sodium (mg) 351, Potassium (mg) 512, calcium (mg) 323.1, iron (mg) 1.98, Vegetables () 1, Starch () 1, Lean Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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