Seafood pasta chowder

Yield: 1 Servings

Measure Ingredient
6 tablespoons Butter or margarine
8 ounces Fresh mushrooms sliced 1/8-inch thick
2 packs (1-ounce) instant Newburg sauce mix
3 cups Milk
1½ cup Water
¼ cup Dry white wine
¼ cup Sliced green onions; 1/8-inch thick
1 pack (6-ounce) miniature bow-tie pasta; cooked and drained
3 ounces Crab meat; frozen or canned, picked through to remove any shell
\N \N Parsley for garnish

Here is a recipe from the Olive Garden. I have lots of recipes, and just came across many that may be of interest. I shall send one at a time.

Melt butter in a 3-quart non-aluminum heavy saucepan over medium heat. Add mushrooms and saute' 3 minutes. Add sauce mix and stir well. Add milk, water and wine. Stir well with a wire whip over medium heat until mixture comes to a boil. Reduce heat and SIMMER 5 to 8 minutes stirring constantly.

Add green onions, pasta and crab meat and stir to blend. Sprinkle with parsley. Serve immediately. Makes 6 servings Posted to recipelu-digest Volume 01 Number 357 by ncanty@... (Nadia I Canty) on Dec 11, 1997

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