Crayfish Fettuccine

• 1 tablespoon reduced-calorie margarine
• 2 cups chopped onion
• 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 chiles, undrained
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
• 1 cup (4 ounces) reduced-fat sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 pound cooked peeled crayfish or shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

1. Preheat oven to 350u0b0.
2. Melt margarine in a large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; saute 5 minutes. Stir in flour; cook 2 minutes. Stir in milk and tomatoes; cook 7 minutes or until thick. Stir in pasta and remaining ingredients. Spoon fettuccine mixture into a 13 x 9-inch baking dish; bake at 350u0b0 for 25 minutes.
3. Note: Packages of cooked peeled crayfish can be found in the frozen-food setion of many supermarkets.

margarine, onion, green bell pepper, celery, garlic, allpurpose, milk, tomatoes, hot cooked fettuccine, cheddar cheese, parmesan cheese, crayfish, salt, ground red pepper, black pepper

Taken from www.myrecipes.com/recipe/crayfish-fettuccine (may not work)