Makes 8-10 servings

1 pound fettuccine

3 tablespoons butter

1 large onion, chopped

2 green bell peppers, seeded and chopped

1 red bell pepper, seeded chopped

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 1/2 cups skim milk

1/2 pound light pasteurized cheese spread

2 pounds crawfish tails

2 tablespoons chopped parsley

1 tablespoon Worcestershire sauce

1/4 teaspoon cayenne

1 bunch green onions (scallions), chopped, optional

1. Preheat oven to 350 degrees. 

2. Cook fettuccine according to directions on package, omitting oil and salt. Drain; set aside. 

3. In large nonstick pot, melt margarine, sauté green pepper, red pepper, garlic until tender. Add flour, stirring until mixed.

4. Gradually add milk, stirring until smooth. Add cheese, stirring until melted. Rinse crawfish tails; drain well. Add crawfish, parsley, Worcestershire sauce, cayenne. Toss with pasta.

5. Sprinkle with green onions, cook, covered 40 minutes or until well heated, stirring as needed.

Nutrition information per serving

Calories 362, Protein (g) 26, Carbohydrate (g) 46, Fat (g) 8, Calories from Fat (%) 20, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 119, Sodium (mg) 272, Diabetic Exchanges: 2.5 lean meat, 2.5 starch, 1 vegetable

Recipe from Holly Clegg’s trim&TERRIFIC™ Freezer Friendly Meals