Crab Fettuccine

Recipe Ingredients

8 oz	227g	Uncooked fettuccine
2 teaspoons	10ml	Olive or vegetable oil
1		Garlic clove - finely chopped
1		Red bell pepper - chopped - (1/2 cup) (small)
2 teaspoons	10ml	Gold Medal all-purpose flour
1 1/2 cups	355ml	Evaporated fat-free milk
1 lb	454g / 16oz	Imitation crabmeat - cut up
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
		Grated Parmesan cheese - if desired

Recipe Instructions

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.

Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

This recipe yields 4 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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