Seafood Tomato Alfredo

By Tonya_Speed

Ingredients

• 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 cups diced canned tomatoes
• 4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut into 2-inch pieces
• 1/2 packages (8 ounces) linguine, cooked and drained

Details

Servings 4
Adapted from campbellkitchen.com

Preparation

Step 1

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 sautèed with garlic and crusty whole wheat rolls.