Ingredients
2 tablespoons of sliced green onions
1 12 cups fat free chicken broth
2 teaspoons cornstarch
12 cup roasted red pepper, diced
1 teaspoon creole seasoning
1 cup fat-free half-and-half
Method
Sources
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Recipe1M+
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Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Food scientist deconstructs cooking by component — water, fat, starch
Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Food scientist deconstructs cooking by component — water, fat, starch
Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cook and drain pasta according to package directions. in large skillet saute green onions. add 1 cup of broth. combine 1/2 cup broth with cornstarch and set aside. add crab meat and red peepers and creole seasoning. bring to a boil. add cornstarch stock and simmer until thickened. add half and half and simmer 3 minutes. serve sauce over fettucine.