Yield: 9 servings
Measure | Ingredient |
---|---|
\N \N | Cooking Light 12/94 |
\N \N | Carolyn Shaw 6-95 |
¼ cup | Reduced calorie stick |
\N \N | 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 |
\N \N | Shrimp |
1 tablespoon | 72%-less sodium |
\N \N | Worcestershire sauce |
¼ teaspoon | Black pepper |
¼ teaspoon | Ground red pepper |
9 cups | Hot cooked, fettucine |
\N \N | Fresh parsley springs, |
\N \N | Optional |
\N \N | 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