Lemony Salmon Fettuccine

• 1 (9 ounce) packagerefrigerated spinach or 1 (9 ounce) packageplain fettuccine
• 1 teaspoon butter or 1 teaspoon margarine
• 2 garlic cloves, minced
• 2 cups skim milk
• 1 tablespoon all-purpose flour
• 14 cup fat-free cream cheese
• 2 tablespoons grated parmesan cheese
• 1 (6 1/8 ounce) canchunk-style water-packed boneless skinless salmon, drained, flaked
• 12 teaspoon grated lemon peel
• chopped fresh parsley, if desired

1. Cook fettuccine to desired doneness as directed on package.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray.
3. Add butter; melt over medium-high heat.
4. Add garlic; cook until golden brown.
5. Add milk and flour; mix with wire whisk until smooth.
6. Cook and stir until mixture comes to a boil and thickens slightly.
7. Reduce heat to medium-low.
8. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts.
9. Stir in salmon and lemon peel.
10. Drain fettuccine.
11. Add to cheese mixture; toss gently until well coated.
12. Sprinkle with parsley.

fettuccine, butter, garlic, milk, flour, cream cheese, parmesan cheese, water, fresh parsley

Taken from www.food.com/recipe/lemony-salmon-fettuccine-443747 (may not work)