Cream-Sauced Seafood Over Fettuccine - cooking recipe

Ingredients

8 oz. fettuccine
1 c. defatted low-sodium chicken broth
6 green onions, thinly sliced
1 Tbsp. minced fresh basil
1 clove garlic, minced
1/8 tsp. ground black pepper
1 c. evaporated skim milk
3 Tbsp. unbleached flour
8 oz. shrimp, peeled, deveined and cooked
4 oz. cooked crabmeat or lobster meat
1 c. snow peas, ends and strings removed

Preparation

Cook fettuccine according to package, but without added salt. Spray an unheated medium saucepan with nonstick spray.
In the saucepan, combine the broth, onions, basil, garlic and pepper. Bring to a boil.
In a medium bowl, use a wire whisk to stir together the milk and flour until smooth.
Stir into the broth mixture.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 1 minute more.
Stir in the shrimp, crabmeat or lobster and snow peas. Cook and stir about 3 minutes or until the seafood is heated through.
Serve over the fettuccine.