Creamy Swordfish on Noodles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Saute swordfish chunks, then combine them with broccoli, carrots and cauliflower and a creamy cheese sauce-a weeknight meal your family is sure to enjoy. Ingredients:
4 cups uncooked egg noodles |
1 pound swordfish steak, cut into 1/2-inch cubes |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 tablespoon olive oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup heavy whipping cream |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded parmesan cheese |
1 package (16 ounces) frozen california-blend vegetables, thawed |
Directions:
1. Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm.
3. In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through.
4. Drain noodles; top with swordfish mixture. Yield: 4 servings.
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