Pappardelle with Smoked Salmon

"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

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 23%
  • Fat: 7.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 15g
  • Carbohydrate: 41.6g
  • Fiber: 4.4g
  • Cholesterol: 26mg
  • Iron: 1.9mg
  • Sodium: 322mg
  • Calcium: 39mg

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

Preparation

  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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