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Pappardelle with Smoked Salmon

Yield 6 servings (serving size: 1 1/3 cups)
"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

Nutrition Information

  • calories 290
  • caloriesfromfat 23 %
  • fat 7.4 g
  • satfat 3.7 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 15 g
  • carbohydrate 41.6 g
  • fiber 4.4 g
  • cholesterol 26 mg
  • iron 1.9 mg
  • sodium 322 mg
  • calcium 39 mg

How to Make It

  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.