6 oz. fettuccine
2 c. broccoli flowerets
1 (12 1/2 oz.) can boneless, skinless pink salmon
1 tbsp. butter
4 tsp. cornstarch
1 c. skim milk
1/2 tsp. instant chicken bouillon granules
1/4 tsp. dried tarragon, crushed
1 tbsp. lemon juice

In a kettle cook pasta and broccoli 10-12 minutes. Drain. Add drained salmon. In saucepan melt butter. Blend in cornstarch. Add milk, bouillon and tarragon. Cook until bubbly. Cook 1 minute more. Remove from heat. Stir in lemon juice. Spoon sauce over pasta. Sprinkle with snipped parsley and pepper. Makes 4 servings.