Ingredients

• 1 cup Reduced-fat Chicken Broth
• 6 Scallions, thinly sliced
• 1 tablespoon Parsley, snipped fresh or 1 teaspoon Dried
• 1 Clove Garlic, minced
• dash of Black Pepper
• 1 cup Evaporated Skim Milk
• 3 tablespoons Unbleached Flour
• 8 ounces Shrimp, peeled, deveined and cooked
• 4 ounces Cooked Crab or Lobster Meat
• 1 cup Snow Peas
• 8 ounces Fettuccine, cooked

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Directions
1. Coat a 2-quart saucepan with no-stick spray.
2. Add the broth, scallions, basil, garlic, and pepper.
3. Bring to a boil.
4. In a medium bowl, whisk the milk and flour.
5. Stir the milk mixture into the broth mixture.
6. Cook, stirring, over medium heat until the mixture thickens and begins to simmer.
7. Cook, stirring, for 1 minute.
8. Stir in the shrimp, crab or lobster, and peas.
9. Cook, stirring, until the seafood is heated through and the peas are crisp-tender, approximately 3 minutes.
10. Serve the seafood sauce over the hot fettuccine.