Smoked Trout Alfredo with Penne Pasta

1 package Penne Pasta 16 ounces

1 lb Smoked Trout flaked, with skin and bones removed
½ cup chopped onion
¼ cup butter (one stick)
2 cups sour cream (not reduced fat)
1 can cream of mushroom soup
½ cup half and half
¼ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon white pepper
¼ cup Parmesan Cheese
1 tablespoon parsley flakes


Cook Penne Pasta according to the direction on the package.

In a large skillet over medium heat, sauté the onion in the butter till the onion is translucent. Add the sour cream, mushroom soup (undiluted), half and half, salt, garlic powder, Parmesan Cheese, and pepper. Using a wire whisk, whisk till blended. Cook stirring constantly till the mixture starts to thicken. Do not boil. When thickened enough to coat a metal spoon, add the flaked Smoked Trout and parsley flakes, gently stir with the whisk. Heat for 1 minute then remove from heat. Serve over Penne Pasta.



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