"This colorful blend of fish, vegetables and pasta is so satisfying," relates Charolette Westfall of Houston, Texas. "I've also substituted cooked chicken for the fish, and it's just as good."
Recommended: 70 Incredible 5-Star Pasta Recipes
VERIFIED BY Taste of Home Test Kitchen
- 4 green onions, chopped
- 5 garlic cloves, minced
- 2 tablespoons olive or vegetable oil
- 1 can (14-1/2 ounces) chicken broth
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons cornstarch
- 1/2 cup apple juice
- 1/2 pound fresh or frozen orange roughy, haddock or red snapper fillets, thawed and cut into 1-inch pieces
- 1 medium tomato, seeded and chopped
- 1 cup chopped fresh broccoli florets
- 8 ounces uncooked thin spaghetti
- 1/4 cup sliced ripe olives
- In a large skillet, saute onions and garlic in oil until tender. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; pour into the skillet. cook and stir for 1-2 minutes or until thickened.
- Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Top with fish mixture. Yield: 2 servings.
Originally published as Spaghetti Fish Supper in Taste of Home October/November 2002, p23