Salmon Fettuccine

• 8 ounces uncooked fettuccine
• 1-1/2 cups sliced fresh mushrooms
• 1 small zucchini, sliced
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3/4 cup milk
• 3/4 cup canned or fully cooked salmon chunks
• 1/2 cup frozen peas, thawed
• 1/2 cup diced fresh tomato
• 1 tablespoon minced parsley
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano

1. Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
2. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

fettuccine, mushrooms, zucchini, onion, butter, flour, milk, frozen peas, tomato, parsley, salt, pepper, basil, oregano

Taken from www.tasteofhome.com/recipes/salmon-fettuccine/ (may not work)