| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Fettuccine; cook; drain |
| 1/2 |
ts |
Dried sweet basil; crumble |
| 3 |
tb |
Butter |
| 1 |
cn |
Crab meat; (6oz) |
| 2 |
c |
Mushrooms; sliced |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Garlic salt |
| 3/4 |
c |
Chicken broth |
| 1/3 |
c |
Green onion; sliced |
| 1/4 |
c |
White wine; dry |
| 1/3 |
c |
Parsley; fresh; minced |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Place fettuccine in a greased 1-quart casserole. Melt 2 tablespoons
butter in large skillet; sauté.mushrooms in butter until just tender.
Add garlic salt, green onion, parsley and basil to mushrooms; sauté.1
minute. Spoon mixture over fettuccine. Drain crab meat; arrange on
vegetables. Melt remaining butter in skillet; blend in flour.
Gradually add chicken broth; cook, stirring constantly, until smooth
and thickened. Blend in wine. Add cheese; cook until cheese melts.
Spoon sauce over crab; bake in preheated 400F oven 15 to 20 minutes.
Per serving: 169 Calories (kcal); 11g Total Fat; (61% calories from
fat); 11g Protein; 4g Carbohydrate; 57mg Cholesterol; 696mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
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