Original recipe from Cooking Light; below version was modified by Cate.
1/2 pound uncooked pappardelle (wide ribbon pasta) or fettuccine
1 teaspoon butter
2 cups chopped sweet onion
1 cup chicken broth
1/2 cup (4 ounces) cream cheese, cubed
1/2 cup chopped plum tomato
1 (4-ounce) smoked salmon, cut into small pieces
1/2 teaspoon fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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 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.
Sweetnicks’ Notes: It was quick, tasty, creamy without being overly heavy and perfect for a weeknight meal. Originally made and reviewed here.
