Crawfish Fettuccine

Recipe Ingredients

1/4 cup	49g / 1.7oz	Reduced-calorie stick margarine
1 3/4 cups	109g / 3.8oz	Chopped onion
1 1/2 cups	219g / 7.7oz	Chopped red bell pepper
1 1/2 cups	219g / 7.7oz	Chopped green bell pepper
1 cup	62g / 2.2oz	Chopped green onions
4		Garlic - minced
1/4 cup	15g / 0.5oz	All-purpose flour
1 1/2 cups	355ml	Skim milk
1/2 lb	227g / 8oz	Light pasteurized process cheese - cubed
		(such as velveeta light)
1 1/2 lbs	681g / 24oz	Cooked peeled crawfish --
1 tablespoon	15ml	72%-less-sodium Worcestershire sauce
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Ground red pepper
9 cups	2133ml	Hot cooked fettuccine - (1 pound uncooked)
		Fresh parsley sprigs - (optional)
		Fresh crawfish - (optional)

Recipe Instructions

Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; sautee5 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).

Source:
Cooking Light, Nov/Dec 1994, page 128

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