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.
|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|
|1/4 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)|
- 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.