| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Dutch | Pasta | 9 | Servings |
INGREDIENTS
| 1/4 | c | Reduced-calorie stick margarine |
| 1 3/4 | c | Chopped onion |
| 1 1/2 | c | Chopped red bell pepper |
| 1 1/2 | c | Chopped green bell pepper |
| 1 | c | Chopped green onions |
| 4 | Cloves garlic, minced | |
| 1/4 | c | All-purpose flour |
| 1 1/2 | c | Skim milk |
| 1/2 | lb | Light pasteurized process cheese, cubed (such as Velveeta Light) |
| 1 1/2 | lb | Cooked peeled crawfish, |
| 1 | tb | 72%-less-sodium Worcestershire sauce |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Ground red pepper |
| 9 | c | Hot cooked fettuccine, (1 pound uncooked) |
| Fresh parsley sprigs, (optional) | ||
| Fresh crawfish, (optional) |
INSTRUCTIONS
Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-1/2 cups). Per serving: 544 Calories; 13g Fat (21% calories from fat); 31g Protein; 75g Carbohydrate; 111mg Cholesterol; 319mg Sodium Serving Ideas : Garnish with parsley and crawfish, if desired. NOTES : Crawfish is traditional for this dish, but shrimp works well, too. Fresh crawfish can be costly and seasonal, but you can order some from Drusilla Seafood Restaurant in Baton Rouge; 800/364-8844. You can make Crawfish Fettuccine ahead of time. To reheat, cover and bake at 350 degrees for 30 minutes. Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Exercise daily — walk with the Lord.”