8 oz. uncooked bow tie pasta (farfalle)	8 oz. fresh green beans, trimmed, halved crosswise	� cup water
1 lb. salmon fillet	1 (10 oz.) container refrigerated Alfredo sauce	� cup milk
1 tbsp. chopped fresh tarragon

1. Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in large skillet, combine green beans and water. Push beans to sides of skillet. Place salmon fillet skin side down in center of skillet. Bring to a boil. Reduce heat to medium-low; cover and cook 7 to 10 minutes or until fish flakes easily with fork.
3. Remove salmon from skillet; cover to keep warm. Add Alfredo sauce, milk and tarragon to green beans in skillet; cook and stir 2 to 3 minutes or until sauce is bubbly.
4. Remove and discard skin from salmon. Break salmon into pieces; add to skillet. Add cooked pasta; stir gently to coat with sauce.

Recipe fact:
Alfredo sauce is a cream-based sauce flavored with Parmesan cheese and black pepper.

Ingredient substitutions:
One teaspoon dried tarragon can be used in place of the fresh tarragon.

Radiatore or mafalda pasta can be sustituted for the bow ties.

Serving size: 1� cups
Calories: 670
Calories from fat: 310
Dietary exchanges: 3� starch, 4 lean meat, 4 fat OR 3� carbohydrate, 4 lean meat, 4 fat