Ingredients
4 cups uncooked egg noodles1 pound swordfish steak, cut into 1/2-inch cubes1 teaspoon salt, divided1/2 teaspoon pepper, divided1 tablespoon olive oil1 tablespoon all-purpose flour1 cup heavy whipping cream1 cup shredded part-skim mozzarella cheese1 cup shredded Parmesan cheese1 package (16 ounces) frozen California-blend vegetables, thawed
Preparation
Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
Drain noodles; top with swordfish mixture.
