Crab Fettuccine Alfredo Recipe

Crab Fettuccine Alfredo Recipe photo by Taste of Home

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“This is one recipe I just can’t resist,” writes Chris Carattini from Laramie, Wyoming. “It’s so delicious and simple to put together—but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute.”

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Crab Fettuccine Alfredo Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

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Ingredients

4 ounces uncooked fettuccine
1/4 cup butter
2 teaspoons all-purpose flour
3/4 cup 2% milk
1/2 cup imitation crabmeat
1/2 cup cubed cooked chicken
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh broccoli
1/3 cup chopped zucchini
2 teaspoons minced fresh parsley
Salt and pepper to taste, optional

Directions

Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture. Yield: 2 servings.

Nutritional Analysis: 1 cup pasta with about 3/4 cup crab mixture (calculated without salt and pepper) equals 668 calories, 34 g fat (20 g saturated fat), 136 mg cholesterol, 681 mg sodium, 55 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Crab Fettuccine Alfredo in Cooking for 2 Winter 2006, p26