Seafood Tomato Alfredo

Who knew that just a few ingredients could taste so good? This is a
restaurant-worthy seafood dinner you can make right at home. Compliments
to the chef!

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
4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut
into 2-inch pieces
1/2 pkg. (8 ounces) linguine, cooked and drained

Directions:
Heat the butter in a 10-inch skillet over medium heat. Add the onion and
cook until tender, stirring occasionally.
Stir the soup, milk and tomatoes in the skillet 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
the fish and sauce 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:
All the fresh fish listed above are great options, but shrimp and bay
scallops are also fast, easy stir-ins. Garnish with sliced scallions,
and you're good to go!
Received on Thu Nov 5 13:37:38 2009