Provided by: Franciscan Skemp Dietitians

Seafood Tomato Alfredo

15 minutes Preparation Time

20 min Cooking Time

Serves 4

1 Tbsp. Butter

1 medium onion, chopped

1 can (10 ¾ ounces) Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup

½ cup milk

1 cup diced canned tomatoes

4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut into 2-inch pieces

½ package (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 broil. 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.

Per Serving:

Calories: 421

Protein: 32 g

Carbohydrate: 56 g

Total Fat: 7 g

Saturated Fat: 3 g

Cholesterol: 73 mg

Sodium: 510 mg

Fiber: 5 g

Purchase:

1 can Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup diced canned tomatoes