Seafood Tomato Alfredo

Everyone will eat their fish when it's served in a creamy tomato sauce
over hot cooked pasta...in fact, they'll be asking for more!

Seafood Tomato Alfredo
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 20 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
1/2 of a 1-pound package linguine, cooked and drained (about 4 cups)

Directions:
Heat the butter in a 10-inch skillet over medium heat. Add the onion and
cook until tender.
Stir in the soup, milk and tomatoes and heat to a boil. Add the fish to
the skillet. Reduce the heat to low. Cover and cook for 10 minutes or
until the fish flakes easily when tested with a fork. Serve over the
linguine.
 Serving Suggestion: Serve with spinach sautèed with garlic and
crusty whole wheat rolls. For dessert serve reduced-fat pound cake
topped with sliced strawberries and light whipped cream. Serves 4.

Kitchen Clip:
If you don't have linguine on hand, you can serve this dish over an
equal amount of spaghetti, angel hair pasta or penne.
Received on Thu Feb 19 14:04:55 2009