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Seafood Pasta Florentine
1 packet Chicken Bouillon Soup
2 tbsp cornstarch
2 tbsp water
12 oz shrimp, deveined
12 oz scallops
1 large yellow pepper, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Pepper, to taste
1 cup water
2 cups tomatoes, chopped
2 cups spaghetti, cooked
2 tbsp fresh parsley, for garnish
Mix cornstarch and 2 tbsp water in a small dish.
In a large skillet, cook yellow pepper, onion, garlic, basil, oregano and pepper in 1 cup water for 5 minutes, or until vegetables are tender. Stir in cornstarch mixture. Cook and stir until thick and bubbly. Stir in scallops and shrimp. Cook 3-4 minutes until seafood is done. Stir in tomatoes and heat through. Toss with cooked spaghetti and garnish with parsley.
Nutrition Information Per Serving
Serves 6
| Calories | 305 |
| Fat | 8g |
| Protein | 31g |
| Carbohydrate | 26g |
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