Chicken Vegetable Alfredo


  • 1 1/2 c. water
  • 1 tsp. sea salt
  • 1 c. onions, finely diced
  • 1 clove fresh garlic, minced
  • 1 c. fresh mushrooms, sliced, opt.
  • 1 c. carrots, sliced
  • 2 c. Worthington Vegetable Skallops, cut into strips
  • 1 c. yellow squash, diced
  • 1 c. zucchini, sliced
  • 4 c. original soymilk or almond milk
  • 1/2 tsp. sea salt
  • 1 tsp. seasoned salt
  • 1/2 c. cornstarch
  • 1/2 c. water
  • 1 c. Tofutti Better than Sour Cream
  • 1/4 c. grated vegan Parmesan cheese


  1. In a large skillet on medium-high heat, put the water, sea salt, onions, garlic, mushrooms, sea salt, and carrots. Cook until crunchy tender.
  2. When almost done add the Worthington® Vegetable Skallops®, zucchini, and yellow squash. Steam until the vegetables are almost done, then remove from heat.
  3. Pour the milk into a medium-sized saucepan and heat over medium-high heat. Add the ½ teaspoon of salt and the seasoned salt.
  4. In a small bowl, mix the cold water and cornstarch. Stir until well mixed. When the milk is hot, slowly stir the cornstarch slurry into the hot milk. Continuing stirring until it thickens.
  5. Remove from heat and add the Better Than Sour Cream and Parmesan cheese. Pour over the vegetables and gently stir until well mixed. Serve over your favorite pasta.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.