Seafood Tomato Alfredo

With this alfredo dish in your recipe rotation, you'll never be at a
loss for ideas. Change it up by using shrimp or scallops - it's a hit
every time!

Seafood Tomato Alfredo
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 20 min.

1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with
Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
4 fresh fish fillets (flounder, haddock *or* halibut) (about 1 pound),
cut into 2-inch pieces
1/2 package (8 ounces) linguine, cooked and drained

1. Heat the butter in a 10-inch skillet over medium heat. Add the onion
and cook until tender, stirring occasionally.

2. 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.

Makes: 4 servings (about 1 cup each).

Kitchen Clip Garnish servings of alfredo with thinly sliced
scallions or chopped chives for a pop of fresh green color. And don't
forget to serve with a glass of dry white wine!
Received on Tue Apr 6 16:15:46 2010