Seafood Tomato Alfredo
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Hot linguine is topped with a creamy tomato and mushroom sauce that is studded with chunks of tender white fish to make this luscious and satisfying fish dish.
Ingredients
- 1 tbsp. 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 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
- 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 sauteed with garlic and crusty whole wheat rolls. For dessert serve reduced-fat pound cake topped with sliced strawberries and light whipped cream.
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