Penne with Salmon and Watercress

• 3 cups penne pasta, uncooked
• 3/4 cup Philadelphia Dill Cream Cheese Product
• 3/4 cup 25%-less-sodium chicken broth
• 2 cans (213 g each) sockeye salmon, drained, flaked
• 2 Tbsp. lemon juice
• 1/2 cup chopped watercress
• 1/2 tsp. freshly ground black pepper

1. Cook pasta in large skillet as directed on package, omitting salt.
2. Drain pasta, set aside.
3. Add cream cheese and broth to skillet, cook 2 min.
4. or until cream cheese is completely melted, stirring frequently.
5. Stir in salmon and lemon juice.
6. Add pasta and watercress; cook an additional 1 to 2 min.
7. or until heated through.
8. Transfer to platter; sprinkle with pepper.

penne pasta, philadelphia, sockeye salmon, lemon juice, watercress, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/penne-salmon-watercress-173733.aspx (may not work)