Ingredients
Ingredients
12 oz Creamette® Fettuccine
10.75 oz (10 3/4 oz.) condensed cream of mushroom soup
1.50 cups water
0.25 cup finely chopped parsley
2 oz diced pimientos
1 tsp salt
0.25 tsp freshly ground black pepper
0.25 tsp dried dill
0.75 lb fresh haddock, small serving pieces
0.25 cup grated Parmesan cheese (optional)
Directions
Cooking Directions
1
Prepare pasta according to package directions; drain.
2
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.
3
Reduce heat; simmer, covered, 15 minutes. Remove cover; flake fish. Return to boil; boil, uncovered 5 minutes.
4
Toss hot cooked pasta with sauce. Top with Parmesan cheese, if desired.
