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Trout Pasta
6 Trout filets
1 stick butter
3 shallots--thin sliced
8oz. box fresh mushrooms-sliced
20 cherry tomatoes-quartered
1/2 cup fresh basil-chopped
1 jar Bertolli creamy alfredo sauce
1/2 cup white wine
1/2cup chickenbroth
1lb. angel hair pasta (12 oz. o.k.)
1. set 1/4 of each veg. aside
2. sauterest of veg. in butter
3. season fish-salt,pepper,and blackened fish seasoning---add to veg. 4. cook till fish is done--test with fork-try to not break filets 5. add alfredo sauce,wineandchicken broth. simmer about 10 min.till heated
through.
6. placecooked and drained pasta on big platter--place filets carefully on
pasta--pour all sauce over
filets and pasta.
7. garnish with reserved veg.
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