Serves: 4
Total Calories: 360
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.
This Skallops Alfredo recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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