Ingredients Jump to Instructions ↓

  1. 8 ounces Worthington Vegetable Skallops

  2. 1 cube bouillon, any flavor 2 tablespoons margarine

  3. 4 tablespoons all-purpose flour

  4. 2 cups low-fat milk

  5. 1/4 teaspoon garlic powder

  6. 1 teaspoon Italian seasoning

  7. 2 cups cooked pasta (such as fettuccine)

Instructions Jump to Ingredients ↑

  1. Heat WORTHINGTON VEGETABLE SKALLOPS and bouillon cube in 1/4 cup water over medium heat until bouillon cube dissolves. Set aside.

  2. In a medium skillet, melt margarine, stir in flour to make roux. Remove from heat and stir in milk. Return to heat and stir until thickened and creamy. Add SKALLOPS and bouillon liquid, garlic powder and Italian seasoning. Serve over cooked pasta.


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