2 pieces of Haddock
2 tbsp lemon juice
1 tsp. dill
1 tsp. pepper
dash of cayenne pepper
2 tbsp. cream cheese (Philadelphia)
1 (10 oz.) can cream of asparagus soup (plus 1/2 can water)
1 tsp. cornstarch
Rotini pasta noodles

Pan fry haddock for a few minutes. Add lemon juice, dill and pepper. Once partly cooked add cream cheese and while melting stir with haddock. Haddock will break - it's OK. Add soup with water. Let simmer. Add cayenne pepper and cornstarch.

Boil water for noodles. Cook noodles for 5 minutes (al denté). Add drained noodles to mixture still simmering for another 10 minutes or so.

Serves 2.

Submitted by: Emilie Hall