Salmon Fusilli - cooking recipe

Ingredients

6 oz. fusilli fettuccine
2 c. broccoli flowerets
1 (12 1/2 oz.) can pink salmon
1 Tbsp. margarine
4 tsp. cornstarch
1 c. skim milk
1/4 tsp. dried tarragon
1/2 tsp. chicken bouillon
1 Tbsp. lemon juice

Preparation

Cook pasta and broccoli 10 to 12 minutes and drain. Add drained salmon.
In pan, melt margarine.
Make white sauce, adding bouillon and tarragon. Cook until bubbly. Cook 1 minute more. Remove from heat.
Stir in lemon juice. Spoon sauce over pasta. Sprinkle with parsley and pepper.
Makes 4 servings.
Contains 312 calories per serving.