Farfalle with Smoked Salmon and Peas

Ingredients

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

Equipment

• bowl
• frying pan

Directions

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