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

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook salmon in large nonstick skillet on medium heat 3 to 4 min.
3. on each side or until done.
4. Transfer salmon to plate; cover to keep warm.
5. Add peppers to skillet; cook and stir 2 min.
6. Add cooking creme and spinach; cook and stir 3 min.
7. or until heated through.
8. Drain pasta.
9. Add to spinach mixture with broth; stir.
10. Top with salmon and cheese; cover.
11. 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)