1. Cook pasta as directed on package, adding sugar snap peas during the last 3 to 4 minutes of cooking. Drain well.
2. Meanwhile, cook salmon as desired. Flake salmon; set aside. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 4 minutes.
3. Mix chicken stock, flour, salt and herbs with wire whisk until well blended. Add to skillet. Bring to boil, stirring constantly; simmer 2 minutes. Add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas.
Test Kitchen Tip: Substitute shrimp or scallops for the salmon.