1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/3 cup chopped shallot s
1/2 cup fat-free reduced-sodium chicken broth
zest and juice from 1 lemon
1 tsp. dill weed
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 pouch (5 oz.) boneless skinless pink salmon
1 cup KRAFT Shredded Sharp White Cheddar Cheese
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Let's Make It
Heat oven to 375ºF.
Cook tortellini as directed on package, omitting salt.
Meanwhile, cook asparagus and shallots in large skillet sprayed with cooking spray on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Stir in chicken broth, lemon zest, juice and dill weed. Bring to boil, stirring frequently. Remove from heat. Add cream cheese; whisk until melted. Add salmon; mix well.
Drain tortellini. Add to salmon mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheddar.
Bake 15 min. or until salmon mixture is heated through and cheddar is melted.
Prepare using KRAFT Shredded Sharp Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Prepare using 1 can (5 oz.) skinless & boneless salmon in water for the pouch.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.