Crab Fettuccine

8 ounces uncooked fettuccine
2 teaspoons olive or vegetable oil
1 clove garlic, finely chopped
1 small red bell pepper, chopped (1/2 cup)
2 teaspoons Gold Medal all-purpose flour
1 1/2 cups evaporated fat-free milk
1 pound imitation crabmeat, cut up
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Grated Parmesan cheese, if desired

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.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.