SALMON SCALLOPS WITH TARRAGON CREAM

Salmon Scallops with Tarragon Cream image

A nice low-fat pasta dish with great tarragon flavor.

Provided by Daily Inspiration S

Time 30m

Number Of Ingredients 8

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Ingredients

1 pkg 9-oz pkg refrigerated fettuccine
2 c zucchini, thinly sliced
12 oz fresh salmon filets
1 tsp cooking oil
2/3 c low-fat milk
3 Tbsp reduced-fat cream cheese (neufchatel)
1 Tbsp fresh tarragon, snipped
1/4 tsp freshly ground black pepper

Steps:

1. Cook pasta according to package directions and add zucchini to pasta the last 1 minute of cooking. Drain and keep warm.
2. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
3. 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. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

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