|1-2/3 cups||low-fat (1%) milk|
|2 tbsp||tomato paste|
|2 tsp||olive oil|
|2||cloves garlic, minced|
|3/4 pound||skinless salmon fillet, visible bones removed, cut into 1|
|1 tbsp||Neufchatel cream cheese|
|1/3 cup||chopped fresh mint|
1. In large pot of boiling water, cook pasta according to package directions; drain. In small bowl, whisk milk into flour until smooth. Stir in tomato paste; set aside. 2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic and cook 2 minutes or until tender. Add salmon, stirring to coat. 3. Pour milk mixture into skillet and bring to a simmer. Add cream cheese, mint and salt. Cover and cook, stirring occasionally, for 4 minutes, or until salmon is just opaque. Transfer to large bowl. Add pasta and toss to combine. Nutrition Information Per Serving: 510 calories, 15g total fat, 3.6g saturated fat, 3g dietary fiber, 57mg cholesterol, 624mg sodium.