Crayfish Fettuccine

Ingredients

• 0.3 teaspoon pepper black
• 10 ounce canned tomatoes diced green undrained canned
• 0.5 cup celery chopped
• 4 cups fettuccine barilla hot cooked uncooked ( 8 ounces pasta)
• 1 pound crayfish cooked peeled
• 12 ounce evaporated skim milk canned
• 0.3 cup flour all-purpose
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 1 tablespoon butter reduced-calorie
• 2 cups onion chopped
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon salt 
• 4 ounces sharp cheddar cheese reduced-fat

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Melt margarine in a large nonstick skillet over medium-high heat until hot.
3. Add onion, bell pepper, celery, and garlic; saut 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 350 for 25 minutes.
4. Note: Packages of cooked peeled crayfish can be found in the frozen-food setion of many supermarkets.