Salmon Fettuccine Alfredo with Rosemary and Philly Light Cream Cheese

Ingredients

• 1 tsp extra virgin olive oil
• 2 salmon filets
• 1 cup low sodium chicken broth
• 1/4 cup white wine
• zest and juice from one lemon
• 1 Tbsp chopped fresh rosemary
• 2 cups baby spinach
• 1/2 container Herb and Garlic Philadelphia Cream Cheese light
• Fettuccine noodles cooked to al dente

Directions

1. Heat olive oil in a large non-stick skillet
2. Add salmon to pan and lightly brown on one side, turn over
3. Add chicken broth, white wine, zest and lemon juice, and rosemary to pan and simmer until the liquid evaporates by about half. 
4. Break up the salmon, add spinach and stir until wilted.
5. Add cream cheese and stir well until incorporated.
6. Serve over fettuccine.