Seafood Tomato Alfredo

Supper tonight will taste as though it took you much longer than two steps!

Seafood Tomato Alfredo
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 tbsp. butter OR margarine
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
1 lb. firm white fish fillets (flounder, haddock OR halibut), cut into
2" pieces
4 cups hot cooked linguine

Directions:
 HEAT butter in skillet. Add onion and cook until tender.
 ADD soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low
heat 10 min. or until done. Serve over linguine. Serves 4.
Serve with broccoli. For dessert serve your favorite Pepperidge Farm(R)
cookies.

Nutrition Information:
Calories 398, Total Fat 7g, Saturated Fat 3g, Cholesterol 69mg, Sodium
678mg, Total Carbohydrate 53g, Dietary Fiber 4g, Protein 30g, Vitamin A
11%DV, Vitamin C 18%DV, Calcium 10%DV, Iron 15%DV

Kitchen Clip:
Frozen fish fillets can be thawed briefly under cold running water, just
long enough to make it easy to cut into 2-inch pieces. Use a large
chef's knife and cutting board to cut slightly frozen fillets.
Received on Thu Dec 8 16:39:50 2005