Crawfish Fettuccine

A lightened version from Southern Living. Packages of cooked peeled crawfish can be found in the frozen food section of many supermarkets.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon reduced-calorie margarine
• 2  cups  chopped onions
• 1  cup  chopped green bell pepper
• 1⁄2 cup  chopped celery
• 3  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 1 (12 ounce) can  evaporated skim milk
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained
• 4  cups  hot  cooked fettuccine
• 1  cup reduced-fat sharp cheddar cheese
• 1⁄4 cup  grated parmesan cheese
• 1  lb  cooked crawfish, peeled
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 1⁄4 teaspoon black pepper

Directions

1. Preheat oven to 350.
2. Melt margarine in a large nonstick skillet over medium-high heat until hot.
3. Add onion, bell pepper, garlic and celery, saute 5 minutes.
4. Stir in flour; cook 2 minutes.
5. Stir in milk and tomatoes; cook 7 minutes or until thick.
6. Stir in pasta and remaining ingredients.
7. Spoon fettuccine mixture into a 13 X 9 inch baking dish; bake at 350 for 25 minutes.