Creamy Pasta and Salmon

• 8 oz. farfalle (bow-tie pasta), uncooked
• 1-1/2 cups milk
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 cups frozen peas
• 2 cans (14.75 oz. each) boneless skinless pink salmon, drained, broken into chunks
• 2 Tbsp. chopped fresh dill
• 1/2 cup KRAFT Shredded Cheddar Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt; drain.
2. Place pasta in large bowl; cover to keep warm.
3. Add milk and cream cheese spread to same saucepan; cook on medium heat until cream cheese spread is melted and mixture is blended, stirring frequently.
4. Stir in peas.
5. Cook 3 min.
6. or until heated through, stirring constantly.
7. Stir in pasta and salmon.
8. Sprinkle with dill and cheddar.

pasta, milk, philadelphia, frozen peas, salmon, dill, cheddar cheese

Taken from www.kraftrecipes.com/recipes/creamy-pasta-salmon-162384.aspx (may not work)