Olive Garden’s Seafood Pasta Chowder
6 ounces miniature pasta bow-ties or shells
3 ounces frozen or canned crabmeat
1/3 cup butter or margarine
8 ounces fresh mushrooms, sliced into -inch pieces
2 packets Knorr Newburg Sauce Mix (1 ounce size)
3 cups milk
1 1/2 cup water
1/4 cup dry white wine
1/4 cup green onions, sliced into 1/8-inch pieces
parsley, for garnish
Cook the pasta according to the package directions. Drain and rinse lightly with cold water to prevent it sticking together, and set aside. Sort crabmeat to remove any shell pieces.
Melt butter or margarine in a heavy, 3-quart, non-aluminum sauce pan. Add mushrooms and saute 3 minutes. Add sauce mix and stir well. Add milk, water and wine. Stir well with a wire whip over moderate heat until the mixture comes to a boil. Reduce the heat and simmer 5-8 minutes, stirring constantly.
Add the green onions, precooked pasta and crabmeat. Stir to combine. Sprinkle with parsley and serve immediately.