Ingredients
1/2 pound pasta (I used linguine.  Next time I’d use a whole pound instead of half.) 
1 tablespoon butter
1 large sweet onion, chopped
1 cup chicken broth
4 ounce cream cheese
1 plum tomato, chopped
2 cups frozen peas
4 ounce smoked salmon, skinned and cut into small pieces (This works with lox as well.)
1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
1. Cook pasta 1 minute less than package directions until just al dente, drain and keep warm. 

2. Melt butter in a large nonstick skillet over medium-high heat.  Add onion; sauté 4 minutes or until tender. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently. Add tomato, peas, and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper.

3. Combine pasta and salmon mixture in a large bowl; toss gently. \



Comments
I believe this recipe is from the 2006 Cooking Light Annual and I think it was one of the first recipes I made with fish once I had Lance to eat fish with me.  I picked it to make this week after Aikido because I knew it would be quick and easy to pull together.  I did think that the salmon sauce to pasta ratio was a bit too high and, next time, I’ll try to remember to use a pound of pasta instead of the 1/2 pound the original recipe calls for.  Aside from that, this is a very flavorful dish and it was extremely satisfying after an evening of training.