Seafood Tomato Alfredo

This restaurant-worthy dish is the perfect solution to busy weeknights.
Its rich, creamy sauce is so scrumptious, it's hard to believe it can be
on the table in less than an hour.

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
                              Choose fish fillets that are more than 1/2 inch thick; they'll
be less apt to break apart during simmering.
                               
Received on Thu Dec 23 19:48:59 2010