Farfalle With Smoked Salmon And Peas

• Vegetable cooking spray
• 2 teaspoons reduced-calorie margarine
• 1/2 cup minced shallots
• 2 cups fresh Sugar Snap peas, trimmed
• 1/2 cup canned no-salt-added chicken broth, undiluted
• 2 tablespoons vodka
• 1/2 teaspoon freshly ground pepper
• 1/2 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 8 ounces sliced smoked salmon, cut into thin strips
• 12 ounces farfalle (bow tie pasta), uncooked

1. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots; saute 1 to 2 minutes or until tender. Add peas; saute 2 additional minutes. Stir in broth, vodka, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.
2. Combine milk and flour, stirring until smooth. Add to vegetable mixture in skillet, and cook, stirring constantly, until thickened and bubbly. Stir in smoked salmon. Remove from heat; set aside, and keep warm.
3. Cook pasta according to package directions, omitting salt and fat; drain well.
4. To serve, place pasta in a serving bowl; add salmon mixture, and toss lightly.

vegetable cooking spray, margarine, shallots, fresh sugar, salt, vodka, freshly ground pepper, milk, flour, salmon, pasta

Taken from www.myrecipes.com/recipe/farfalle-with-smoked-salmon-peas (may not work)