Crawfish fettucine^

Yield: 9 servings

Measure Ingredient
Cooking Light 12/94
Carolyn Shaw 6-95
¼ cup Reduced calorie stick
1¾ cup Chopped onions
1½ cup Chopped red bell pepper
1½ cup Chopped green bell pepper
1 cup Chopped green onions
4 cloves Garlic, minced
¼ cup Flour
1½ cup Skim milk
½ pounds Velveeta light, cubed
1½ pounds Cooked, peeled crawfish or
1 tablespoon 72%-less sodium
Worcestershire sauce
¼ teaspoon Black pepper
¼ teaspoon Ground red pepper
9 cups Hot cooked, fettucine
Fresh parsley springs,
Fresh crawfish, optional

Saute onion, peppers, green onions and garlic in margarine 5 minutes over medium high heat. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish, Worcestershire sauce, black and red peppers. Add pasta and toss well. Garnish with parsley and crawfish, if desired. Makes 9 (1½ cup) servings.

Per serving: 412 calories, 31⅗ g protein, 8.3 g fat (18%), 51⅒ g carbohydrate, 3.9 g fiber, 149 mg cholesterol, 5.3 mg iron, 547 mg sodium, 104 mg calcium.

Submitted By CAROLYN SHAW On 08-24-95

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