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Seafood Tomato Alfredo

At a glance

Prep

15 min.

Total

35 min.

Serves

4

: about 1 cup each

Cook: 20 min.

Cost per recipe: $6.01

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.

What You'll Need

1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced tomatoes
1 pound fresh fish fillet  (flounder, haddock or halibut) , cut into 2-inch pieces
8 ounces (1/2 of a 1 pound package) linguine, cooked and drained (about 4 cups)

How to Make It

  • 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.

Serves

  • 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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

calories

514

totalfat

14.5g

saturatedfat

3.9g

cholesterol

97mg

sodium

644mg

totalcarbohydrate

55.5g

dietaryfiber

3.8g

protein

36.9g

vitamina

10%DV

vitaminc

15%DV

calcium

10%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.