Crawfish Fettuccine

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

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.

margarine, onions, green bell pepper, celery, garlic, flour, milk, tomatoes, hot cooked fettuccine, cheddar cheese, parmesan cheese, crawfish, salt, ground red pepper, black pepper

Taken from www.food.com/recipe/crawfish-fettuccine-152562 (may not work)