Salmon with Tarragon Cream Sauce

12 ounces fresh or frozen salmon fillets or steaks

1 package (9 ounces) refrigerated fettuccine

1 cup sliced zucchini and/or yellow summer squash

1 cup red sweet pepper cut into bite-size strips

1 teaspoon cooking oil

¾

cup milk

1½

ounces cream cheese, cut up

1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed

¼

teaspoon salt

¼

teaspoon ground black pepper

Thaw fish, if frozen. Skin fish, if necessary. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. Set aside.

Cook pasta according to package directions, adding squash and sweet pepper to pasta for the last minute of cooking. Drain and keep warm.

Meanwhile, in a large nonstick skillet heat oil over medium-high heat. Add fish; cook, stirring gently, for 3-5 minutes or until fish begins to flake when tested with fork. Remove fish from skillet.

Add milk, cream cheese, tarragon, salt, and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Stir in pasta mixture and fish. Heat through, gently tossing mixture.

Serves three.

@Recipe nutrition:Nutrition values per serving: 554 calories, 23 g fat (8 g saturated), 51 g carbohydrates, 3 g fiber, 37 g protein, 356 mg sodium, 142 mg cholesterol.

"Better Homes and Gardens Supermarket Shortcuts" (2009 Wiley)