Fettuccine With Creamy Seafood Sauce
1 cup reduced-fat chicken broth
6 scallions, thinly sliced
1 Tbs. snipped fresh or 1 tsp. dried
1 clove garlic, minced
dash of black pepper
1 cup evaporated skim milk
3 Tbs. unbleached flour
8 oz. shrimp, peeled, deveined and cooked
4 oz. cooked crab or lobster meat
1 cup snow peas
8 oz. fettuccine, cooked
Coat a 2-quart saucepan with no-stick spray. Add the broth, scallions, basil, garlic, and pper. Bring to a boil.
In a medium bowl, whisk the milk and flour. Stir the milk mixture into the broth mixture. Cook, stirring, over medium heat until the mixture thickens and begins to simmer. Cook, stirring, for 1 minute.
Stir in the shrimp, crab or lobster, and peas. Cook, stirring, until the seafood is heated through and the peas are crisp-tender, approximately 3 minutes. Serve the seafood sauce over the hot fettuccine.