Ingredients
8 ounces uncooked linguine1 cup reduced-sodium chicken broth1 cup 2% milk1/2 cup fat-free evaporated milk2 tablespoons butter, divided1 tablespoon all-purpose flour2 packages (8 ounces each) imitation crabmeat, flaked2 tablespoons finely chopped green onion1 tablespoon lemon juice1/2 teaspoon salt1/8 teaspoon white pepper2 tablespoons grated Parmesan cheese
Preparation
Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat.
In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through.
Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.
