Preparation:
Drain and coarsely chop sun-dried tomatoes, if using. Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet cook red pepper, yellow pepper, green pepper, pea pods, onions, and shallots in butter or margarine until peppers are just crisp-tender. Remove vegetables from skillet. Add chicken broth, salt and pepper to skillet. Bring to boil. Add catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until catfish flakes easily, stirring occasionally. Add sun-dried tomatoes. if desired. Return vegetables to skillet, tossing gently to coat. Place cooked fettuccine in a large serving bowl. Add catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix. Serve with fresh Parmesan cheese and pepper. |
