Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta
Yield:
24 servings, 1 cup ( 250 mL) each

Ingredients

Ingredients Weights Measures
red onions, finely diced 6 oz. [170 g] 1-1/2 cups [375 mL]
olive oil 6 fl oz [170 g] 3/4 cup [175 mL]
dry white wine 48 fl oz [1.4 kg] 1-1/2 qt. [1.5 L]
Philadelphia Brick Cream Cheese, cubed 1 lb. [850 g]
vegetable stock 18 fl oz [510 g] 2-1/4 cups [550 mL]
farfalle (bow-tie pasta), cooked 3 lb. [1.7 kg] 1 gal. [4.1 L]
smoked salmon, julienned 1 lb. [675 g]
grape tomatoes, quartered 1 lb. [675 g] 1-1/2 qt. [1.5 L]
roasted yellow peppers, small dice 9-1/2 oz. [270 g] 1-1/2 cups [375 mL]
capers, rinsed 3-1/2 oz. [100 g] 1/2 cup [125 mL]
country-style Dijon mustard 1/2 oz. [15 g] 2 Tbsp. [30 mL]
fresh dill, chopped 1/2 oz. [15 g] 1/2 cup [125 mL]
fresh chives, chopped 1/4 cup [50 mL]
sea salt to taste
cracked black pepper to taste
red onions, finely diced 1 Tbsp. [15 mL]
olive oil 1/2 Tbsp. [7 mL]
dry white wine 2 fl oz [60 g] 1/4 cup [50 mL]
Philadelphia Brick Cream Cheese, cubed 1-1/4 oz. [35 g]
vegetable stock 1-1/2 Tbsp. [22 mL]
farfalle (bow-tie pasta), cooked 2-1/2 oz. [70 g] 3/4 cup [175 mL]
smoked salmon, julienned 1 oz. [30 g]
grape tomatoes, quartered 1 oz. [30 g] 1/4 cup [50 mL]
roasted yellow peppers, small dice 1 Tbsp. [15 mL]
capers, rinsed 1 tsp. [5 mL]
country-style Dijon mustard 1/4 tsp. [1 mL]
fresh dill, chopped 1 tsp. [5 mL]
fresh chives, chopped 1/2 tsp. [2 mL]
sea salt to taste
cracked black pepper to taste

Directions

Saute onions in hot oil in large skillet on medium heat 1 min. or until lightly browned. Stir in wine; cook until reduced by half.

Add cream cheese and stock; cook until cream cheese is melted, stirring occasionally. Stir in pasta, salmon, tomatoes, yellow peppers, capers and mustard; cook 3 to 5 min. or until heated through.

Stir in herbs. Season with salt and black pepper.

Kraft Kitchens Tips

Special Extra
Garnish with a pinch of lemon zest.
Substitute
Prepare using fish stock.

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