"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
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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
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.
Combine pasta and salmon mixture in a large bowl; toss gently.
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I gave it 3 stars as it is a good, solid recipe. I used costco's honey smoked salmon that we had leftover and added 2 cloves of crushed garlic to the onions near the end os the 4 minutes, I also used probably 5 - 6 oz of cream cheese and used Italian spices because I didn't,t have dill. It was pretty tasty and easy to put together. Give it a try.
I always expect this dish to turn out better than it does. It's decent but doesn't turn out like the special pasta it looks like it could be. I do like the way the cream cheese sauce comes out, but the smoked salmon doesn't shine the way I wish it would. Mushrooms might be nice & increase the veggie content. I can't find pappardelle, so I use linguine or fettuccine.
This was a great quick weeknight meal. I was a little skeptical about how it would turn out, but the texture was smooth and the flavor smoky. I also couldn't find pappardelle, but subbed in shells and it worked fine. I will say that my package of peas was 12 oz and I used all of it. This was way too many peas. I will probably use half as many and up the tomatoes. Along with other reviewers I used more salt and also more dill
Followed the recipe pretty much verbatim and it was wonderful--a keeper for my family. Served it with a loaf of crusty bread and a salad of romaine, pear, toasted walnuts, and blue cheese.
The tested recipe icon means a lot to me when choosing a recipe from an unknown reader. I will look for this in the future.
Made a few alterations based on what was in our house - brocolli for peas and thyme for dill. Also added some garlic powder at the end for a little more zip. It was really good. Easy to make and quick. I will definitely make again.
If you are considering substituting sour cream for the cream cheese - don't! I tried that and the flavor was fine, but the sauce didn't thicken and then the salmon broke up - ending up with a pink mush. Thankfully I just made this for my husband and myself...not company. The flavor was very nice, though, so I bet the recipe's great as is.
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