Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  fettuccine
     1/2         small  red bell pepper -- cut into strips
     1/2         small  yellow bell pepper -- cut into strips
     1/2         small  green bell pepper -- cut into strips
  4             ounces  pea pods -- trimmed
  6                     green onion -- cut into strips
  2        tablespoons  shallot -- chopped
     1/4           cup  butter or margarine
  1                cup  dry white wine -- or chicken broth
     1/2      teaspoon  salt
     1/4      teaspoon  fresh ground black pepper
  1              pound  catfish fillet -- diced
  4                     sun-dried tomatoes -- in olive oil
     2/3           cup  Parmesan cheese
     1/4           cup  fresh dill weed -- chopped
                        freshly grated parmesan cheese
                        fresh ground black pepper

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.

Nutritional Information:

560 Calories (kcal); 20g Total Fat; (34% calories from fat); 34g Protein; 52g Carbohydrate; 107mg Cholesterol; 736mg Sodium