Fettucini Seafood Tomato 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
Preparation: Cooking: Time to table: Serving: 4 people

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.



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.



Nutrional Info
Calories 421
Total Fat 7g
Saturated Fat 3g
Cholesterol 73mg
Sodium 510mg
Total Carbohydrates 56g
Dietary Fiber 5g
Protein 32g
Vitamin A 9%DV
Vitamin C 16%DV
Calcium 8%DV
Iron 13%DV

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