Salmon Scallops With Tarragon Cream

• 1 (9 ounce) packagerefrigerated fettuccine
• 2 cups zucchini, thinly sliced
• 12 ounces fresh salmon fillets
• 1 teaspoon cooking oil
• 23 cup low-fat milk
• 3 tablespoons reduced-fat cream cheese (Neufchatel)
• 1 tablespoon fresh tarragon, snipped
• 14 teaspoon pepper

1. Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking.
2. Drain and keep warm.
3. Meanwhile, skin fish, if necessary.
4. Rinse fish; pat dry.
5. Cut into 1 inch pieces.
6. In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork.
7. Remove from skillet.
8. Add milk, cream cheese, tarragon and pepper to skillet.
9. Cook and whisk until cream cheese is melted and sauce is smooth.
10. Return salmon to skillet.
11. Cook and stir gently until heated through.
12. Serve over fettuccine and zucchini.

zucchini, salmon, cooking oil, lowfat milk, cream cheese, fresh tarragon, pepper

Taken from www.food.com/recipe/salmon-scallops-with-tarragon-cream-508241 (may not work)