Fettuccine With Crab And Tomatoes

Recipe Ingredients

1/2 cup	118ml	Low-sodium chicken broth
1		Onion - chopped
3		Garlic cloves - minced
8		Plum tomatoes - quartered (small)
1/4 cup	59ml	No-salt added tomato paste
1/4 cup	59ml	Dry white wine
1 teaspoon	5ml	Dried basil
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
3/4 lb	340g / 11oz	Cooked crabmeat - picked over, flaked
1/4 cup	23g / 0.8oz	Minced parsley
6 oz	170g	Fettuccine
4		Scallions - sliced
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

In a large nonstick skillet, bring the broth, onion and garlic to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the onion is softened and most of the liquid has evaporated, about 5 minutes.

Add the tomatoes, tomato paste, wine, basil, black pepper and cayenne; cook, stirring as needed, until the tomatoes are softened, 5 to 6 minutes. Add the crab and parsley; cook, stirring as needed, until heated through, 2 to 3 minutes.

Meanwhile, cook the fettuccine according to package directions. Drain, reserving 1/2 cup of the cooking liquid; place the fettuccine in a serving bowl. Immediately add the crab mixture and the cooking liquid; toss to coat. Serve, sprinkled with the scallions and cheese.

This recipe yields 4 servings.

Per Serving: 311 Calories, 3 g Total Fat, 1 g Saturated Fat, 88 mg Cholesterol, 320 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 26 g Protein, 169 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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