Yield: 1 servings
|1 ounce||Olive oil|
|1 tablespoon||Garlic marinade; (see below)|
|1 ounce||White wine|
|4 ounces||Fresh diced salmon|
|3 ounces||Alfredo sauce; (3 to 4)|
|4 ounces||Tri-color tortellini|
|Chef salt to taste|
Heat skillet with olive oil. Add garlic marinade and salmon. Deglaze pan with white wine and add alfredo sauce. Add tortellini and cook. Season with chef salt. Serve hot with parmesan cheese and chopped parsley.
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