Creamy Swordfish On Noodles

• 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 all-purpose flour
• 1 cup heavy whipping cream
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 package (16 ounces) frozen California-blend vegetables, thawed

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.

egg noodles, swordfish steak, salt, pepper, olive oil, flour, heavy whipping cream, mozzarella cheese, parmesan cheese, frozen california

Taken from www.tasteofhome.com/recipes/creamy-swordfish-on-noodles/ (may not work)