1 lb. Alligator Meat (diced)	3 T. Tomato Paste
1 Qt. Chicken Broth	1 ½ lbs. Pre-Cooked Fetuccini
2 Bell Peppers	4 oz. White Roux
6 Mushrooms sliced	2 oz. Butter
4 Cloves Garlic	2 Carrots
1 Onion	1 Celery Stick
Salt & Pepper

All Vegetable width=100%s sliced Julienne Style

*White Roux - Mix 2 oz. Flour with 2 oz.. Oil over low heat, stirring constantly until creamy & light in color.

Poach alligator in chicken broth for 20 minutes at a slow boil. Remove alligator and add tomato paste, garlic and roux to chicken broth, stirring until a medium, thick consistency is achieved. Add all vegetable width=100%s and alligator. Bring to a boil slowly for 3 to 4 minutes. Reheat pasta in hot water and top it with Alligator Primavera. Sprinkle with parsley and place a small ball of butter on top.