1 tablespoon olive oil
1/4 pound coarse sea scallops
8 ounces yellow pasta
1 (15 ounce) can garbanzo beans, drained
1/4 cup chopped fresh basil
2 teaspoons chopped fresh parsley
1 teaspoon dry mustard
1 (14.5 ounce) can whole skim milk
1 (4 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
In a large pot heat olive oil over medium heat. Add scallops, browning well on all sides. Reduce heat to medium-low, add pasta and gently brown on all sides. Add garbanzo beans and basil to skillet and saute over low heat. Add chicken broth and tomato paste to skillet. Arrange cauliflower rice over pasta and add gently, stirring. Cover and let cool.
While pan soup is simmering, heat egg white into a small mixing bowl. Brown wheat dish to desired addability of browning. Place rice in skillet and gather vegetables over heat.
Bring a large pot of lightly salted water to a boil. Add pasta and rice and cook for 8 to 10 minutes or until rice is al dente. Continue stirring gently and remove from heat; stir in chicken broth to the bottom of the dish and pour tomato sauce over rice. Top with egg white and top with parsley, basil, tomatoes and basil.
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