Crawfish fettucine^
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 12/94 | ||
| Carolyn Shaw 6-95 | ||
| ¼ | cup | Reduced calorie stick |
| Margarine | ||
| 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 |
| Shrimp | ||
| 1 | tablespoon | 72%-less sodium |
| Worcestershire sauce | ||
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground red pepper |
| 9 | cups | Hot cooked, fettucine |
| Fresh parsley springs, | ||
| Optional | ||
| Fresh crawfish, optional | ||
Directions
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