SALMON FETTUCCINE WITH CAPERS & ARTICHOKES

by Joy Young of Covington, Kentucky

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska canned salmon, drained and flaked
• 8 oz. fettuccine pasta or spinach fettuccine pasta, uncooked
• 2 tbsp. fresh lemon juice
• 1/2 cup nonfat sour cream
• 1/2 cup milk
• 1 jar (6-1/2 oz.) marinated artichoke hearts, drained
• 2 tbsp. drained capers
• 1 tbsp. chopped fresh dill (or 1 tsp. dried)
• 1 tbsp. chopped fresh tarragon ( or 1 tsp. dried)
• 1/2 cup freshly grated parmesan cheese
• freshly ground black pepper

Prepare fettuccine according to package directions. Toss salmon with lemon juice and set aside. Combine sour cream and milk in a large deep skillet; heat over medium heat. Add artichoke hearts, capers, dill and tarragon; heat through, stirring frequently. Drain pasta; add to skillet, tossing well. Add cheese and salmon mixture, tossing lightly. Arrange on four serving plates, sprinkle with pepper. Serve with additional cheese if desired.

Makes 4 servings.

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