Fettuccine with Creamy Haddock Sauce
- Servings: 6
Taste the ocean with our Fettuccine with Creamy Haddock Sauce, featuring tender pasta and succulent haddock in a decadent cream sauce.
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INGREDIENTS:
| 10 3/4 oz | condensed cream of mushroom soup |
| 12 oz | San Giorgio® Fettuccine |
| 1 1/2 cups | water |
| 1/4 cup | finely chopped parsley |
| 2 oz | diced pimientos |
| 1 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 1/4 tsp | dried dill |
| 3/4 lb | fresh haddock, small serving pieces |
| 1/4 cup | grated Parmesan cheese (optional) |
DIRECTIONS:
- Prepare pasta according to package directions; drain.
- In medium skillet, combine soup and water; heat to boiling over high heat. Stir in parsley, pimiento, salt, ground black pepper and dill weed; add fish.
- Reduce heat; simmer, covered, 15 minutes. Remove cover; flake fish. Return to boil; boil, uncovered 5 minutes.
- Toss hot cooked pasta with sauce. Top with Parmesan cheese, if desired.
