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Here is a tasty, quick and easy skillet dinner for those busy nights when you just don't have time to "cook". Serve with a tossed green salad. (Tuna could be substituted for salmon if you prefer).
- Ready In:
- 1 1⁄2 cups chicken broth
- 1 1⁄2 cups rotelle pasta (or your favorite pasta)
- 1 (10 ounce) package frozen mixed vegetables
- 2 (3 ounce) packages cream cheese with chives, cut into cubes
- 1⁄2 cup milk
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon dried basil, crushed
- 1 (15 1/2 ounce) can salmon, drained,flaked,skin and bones removed
- In large skillet, heat chicken broth to boiling.
- Add vegetables and pasta.
- Cover and simmer 10-15 minutes or until pasta is just tender.
- Stir in cream cheese until combined.
- Stir in milk, Parmesan, mustard, basil and a dash of pepper.
- Gently stir in salmon.
- Cook until heated through.
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This was very easy to prepare. I put a little bit of mustard on a small sample to see if I would like the taste. I agree with the the other reviewer that the mustard took away from the dish. It just didn't seem to go well with the dish. I actually think it would have been better as just a pasta dish without the salmon.Reply
While this recipe was very easy to prepare, we didn't really care for the mustard in the recipe. I think, for our tastes, the cream cheese has enough "zip" on its own. I didn't have any mixed veggies on hand, and therefore used only frozen peas (which I heated seperately and stirred in with the salmon). It is a hearty noodle dish, but didn't have a flavor that we could appreciate. Perhaps without the mustard...?Reply
This was super easy and very delicious! My daughter (the fussy one) was the one who prepared this and found the directions easy to follow. We also used tuna since she doesn't like salmon, and whole wheat rotini. Everyone gobbled it up, even my granddaughter. She came back for seconds after desert!Reply
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