Crawfish Fettuccine

Course : Italian
Source:
Serves: 9
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Ingredients:

1/4 cup reduced-calorie stick margarine
1 3/4 cups chopped onion
1 1/2 cups chopped red bell pepper
1 1/2 cups chopped green bell pepper
1 cup chopped green onions
4 cloves garlic -- minced
1/4 cup all-purpose flour
1 1/2 cups skim milk
1/2 pound light pasteurized process cheese -- cubed (such as velveeta light)
1 1/2 pounds cooked peeled crawfish --
1 tablespoon 72%-less-sodium Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
9 cups hot cooked fettuccine -- (1 pound uncooked)
1 bunch fresh parsley sprigs -- (optional)
1 bunch fresh crawfish -- (optional)
 

Preparation / Directions:

Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté‚5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-1/2 cups).


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