Salmon Pasta Primavera

8 ounces uncooked fettuccine, broken in half
1-1/2 cups fresh or frozen broccoli florets
1/4 cup chopped red onion
2 tablespoons chopped green pepper
2 garlic cloves, minced
4 tablespoons butter or margarine, divided
1 envelope Alfredo sauce mix
1/2 cup evaporated milk
1/2 cup water
Salt and pepper to taste
1 cup cubed cooked salmon
Crumbled cooked bacon, optional

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender.

In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through.

Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired. Makes 4 servings.