Salmon with Campanelle, Vegetables and Philly Cooking Creme

I took this dish all the way to Maryland Public Television, and now I'm bringing it back on the Real Women of Philadelphia contest with Paula Deen! The only difference is I'm adding Philadelphia Cooking Creme... it's simply amazing!
(Serves 4 people)

Ingredients:

- 1/2 pound Campanelle Pasta
- 1 8oz salmon fillet
- 1 container plain Philadelphia Cooking Creme
- 1/2 red bell-pepper, diced
- 1/2 onion, diced
- 10 garlic cloves, minced
- 2 large carrots, shredded
- 1 cups frozen peas
- Olive Oil
- Garlic powder
- Crushed Red pepper
- Dried oregano
- Salt
- Pepper

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper, crushed red pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 2 minutes on each side.

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the vegetables. Add in 4-5 tablespoons of Philly Cooking Creme. Mix together.

Drain pasta and add into the mixture. Add 1 tablespoon extra olive oil and 1 tablespoon extra of cooking creme. Mix together and serve immediatly.