red onions, fine dice 6 oz. or 1-1/2 cups
olive oil 6 fl oz or 3/4 cup
dry white wine 48 fl oz or 1-1/2 qt.
PHILADELPHIA Original Cream Cheese, cubed 1 lb. + 14 oz.
vegetable stock 18 fl oz or 2-1/4 cups
farfalle (bow-tie pasta), cooked 3 lb. + 12 oz. or 1 gal. + 2 cups
smoked salmon, julienned 1 lb. + 8 oz.
grape tomatoes, quartered 1 lb. + 8 oz. or 1-1/2 qt.
roasted yellow peppers, small dice 9-1/2 oz. or 1-1/2 cups
capers, rinsed 3-1/2 oz. or 1/2 cup
GREY POUPON Harvest Coarse Ground Mustard 1/2 oz. or 2 Tbsp.
fresh dill, chopped 1/2 oz. or 1/2 cup
fresh chives, chopped 1/4 cup
sea salt to taste
cracked black pepper to taste
SAUTE onions in hot oil in large skillet on medium heat 1 min. or until lightly browned. Stir in wine; cook until reduced by half.
ADD cream cheese and stock; cook until cream cheese is melted, stirring occasionally. Stir in pasta, salmon, tomatoes, yellow peppers, capers and mustard; cook 3 to 5 min. or until heated through.