Seafood Tomato Alfredo

Hot linguine topped with a creamy pink sauce and tender white fish makes
a distinctive and delicious dinner!

Seafood Tomato Alfredo
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 tbsp. butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom with
Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomato
1 lb. fresh fish fillet (flounder, haddock or halibut), cut into 2-inch
pieces
4 cups hot cooked linguine

Directions:
Heat the butter in a 10-inch skillet over medium heat. Add the onion and
cook until it’s tender.
Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the
skillet and reduce the heat to low. Cover and cook for 10 minutes or
until the fish flakes easily when tested with a fork.
Serve over linguine. Serves 4.

Kitchen Clip:
Serve with steamed broccoli and some fresh fruit for dessert.
Received on Thu Jul 10 14:17:27 2008