Pappardelle with Smoked Salmon

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Yield

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

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

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.