Pappardelle with Smoked Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a recipe I created for my husband and me. It's great for a quick work-night meal with a salad of spinach, thinly sliced sweet onion, and pine nuts. -Karlette Warner, Palo Alto, CA Ingredients:
1/2 pound uncooked pappardelle (wide ribbon pasta) or fettuccine |
1 teaspoon butter |
2 cups chopped oso or other sweet onion |
1 cup fat-free, less-sodium chicken broth |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cubed |
1/2 cup chopped plum tomato |
1 (10-ounce) package frozen petite green peas, thawed |
1 (4-ounce) smoked salmon fillet, skinned and cut into small pieces |
1/2 teaspoon dried dill |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently. Add tomato, peas, and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper.
3. Combine pasta and salmon mixture in a large bowl; toss gently.
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