Salmon Mediterranean
- 3/4 cup orzo pasta, uncooked
- 4 small salmon fillets (1 lb.)
- 1 red pepper, chopped
- 1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
- 1 pkg. (6 oz.) baby spinach leaves
- 1/3 cup fat-free reduced-sodium chicken broth
- 1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook salmon in large nonstick skillet on medium heat 3 to 4 min.
- on each side or until done.
- Transfer salmon to plate; cover to keep warm.
- Add peppers to skillet; cook and stir 2 min.
- Add cooking creme and spinach; cook and stir 3 min.
- or until heated through.
- Drain pasta.
- Add to spinach mixture with broth; stir.
- Top with salmon and cheese; cover.
- Remove from heat; let stand 3 min.
orzo pasta, salmon, red pepper, philadelphia, baby spinach leaves, chicken broth, cheese
Taken from www.kraftrecipes.com/recipes/salmon-mediterranean-131213.aspx (may not work)