Garlic Cream Cheese Fettuccine with Salmon

• 3 cups Dry Fettuccine
• 1 stick Butter
• 1 whole Medium Onion, Diced
• 1 teaspoon Salt
• 3 cloves Garlic, Minced
• 6 ounces, weight Cream Cheese
• 2 cubes Chicken Bouillon
• 1- 1/2 cup Milk Or Cream
• 1 teaspoon Lemon Zest
• 3/4 cups Grated Parmesan Cheese
• 2 whole Roma Tomatoes
• 2 cups Cooked Salmon, Shredded

1. In a large Dutch oven, bring salted water to a boil to cook pasta.
2. Meanwhile, melt butter in a large, deep skillet over medium-low heat.
3. Add onions and salt.
4. Saute for a few minutes, then add garlic and cook for just one more minute.
5. Cube cream cheese and add it to the skillet with bouillon cubes.
6. Stir till cream cheese is melted.
7. Pour in cream and bring to a simmer.
8. Add lemon zest and Parmesan cheese.
9. When cheese is completely melted, add tomatoes and salmon (You can also add mushrooms, asparagus, squash, etc...
10. I use salmon grilled on a cedar plank.
11. You can use baked or smoked salmon...or even grilled chicken.)
12. Taste sauce and salt it if necessary.
13. Pour sauce over drained, cooked pasta.
14. Toss and season with a few twists of fresh-ground black pepper.
15. Serve and enjoy!

dry fettuccine, butter, onion, salt, garlic, weight cream cheese, chicken bouillon, milk, lemon zest, parmesan cheese, tomatoes, salmon

Taken from tastykitchen.com/recipes/main-courses/garlic-cream-cheese-fettuccine-with-salmon/ (may not work)