fettucine, cooked and drained
sweet basil, dried
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green onions, sliced
white wine, dry
parsley, fresh minced
parmesan cheese, grated
1Place fettucine in a greased 1-quart casserole.
2Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
3Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
4Spoon mixture over fettucine.
5Drain crab meat; arrange on vegetables.
6Melt remaining butter in skillet; blend in flour.
7Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
8Blend in wine, then add cheese; cook until cheese melts.
9Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.