Fettucini Alfredo

What you'll need

• 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) fettucini, cooked and drained

Hot fettucini 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.

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 fettucini.

RECIPE TIPS

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.