Angel hair pasta with avocado and salmon

1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons finely chopped shallots
4 tablespoons (one-half stick) unsalted butter
1 teaspoon cornstarch
1 cup plain low-fat yogurt
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
12 ounces fresh salmon, poached, boned and skinned
2 ripe medium avocados
Juice of 1 lemon
12 ounces fresh broccoli, separated into florets, with some stem cut into slices
8 ounces angel hair pasta
3 tablespoons chopped scallions, including about 2 inches of green

Combine the wine, stock and shallots in a saucepan. Bring to a boil and cook over medium heat for 10 minutes. Remove from heat and whisk in the butter, one tablespoon at a time, until completely blended. Mix in the cornstarch and yogurt, add to the wine mixture, and cook over low heat for about 4 minutes. Stir in the mustard and Parmesan cheese, season with salt and pepper to taste, and cook for 3 more minutes. Set aside and keep warm.

Cut the salmon into bite-size pieces and set aside. Peel, pit and slice the avocados into julienne strips. Immediately coat the strips with the lemon juice to prevent discoloration and set aside. Steam or microwave the broccoli until almost tender and set aside. Cook the pasta in 2 quarts of boiling water until al dente and drain.

When the pasta is almost done, heat the sauce. In a large bowl, gently mix the hot pasta with the sauce, broccoli and salmon. Carefully blend in the scallions and avocado slices, and serve immediately.

Nutrition facts per serving: 627 calories, 39 g fat, 13 g saturated fat, 115 mg cholesterol, 40 g carbohydrates, 29 g protein, 221 mg sodium, 8 g fiber