Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           reduced-calorie stick margarine
   1 3/4  cups          chopped onion
   1 1/2  cups          chopped red bell pepper
   1 1/2  cups          chopped green bell pepper
   1      cup           chopped green onions
   4      cloves        garlic -- minced
     1/4  cup           all-purpose flour
   1 1/2  cups          skim milk
     1/2  pound         light pasteurized process cheese -- cubed
                        (such as velveeta light)
   1 1/2  pounds        cooked peeled crawfish --
   1      tablespoon    72%-less-sodium Worcestershire sauce
     1/4  teaspoon      black pepper
     1/4  teaspoon      ground red pepper
   9      cups          hot cooked fettuccine -- (1 pound uncooked)
                        fresh parsley sprigs -- (optional)
                        fresh crawfish -- (optional)

Preparation:

Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté‚5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-1/2 cups).