Tarragon & chicken pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked mostaccioli pasta |
| 2 | cups | Sliced mushrooms |
| 1 | cup | Broccoli flowerets |
| 2 | mediums | Carrots, thinly sliced |
| 1 | cup | Skim milk |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Chopped fresh or 1/2 teas |
| Dried tarragon leaves | ||
| ¼ | teaspoon | Salt |
| 1 | Clove garlic, finely chopped | |
| 2 | cups | Shredded spinach |
| 1½ | cup | Cut-up cooked chicken or |
| Turkey | ||
| ½ | cup | Shredded reduced-fat swiss |
| Cheese | ||
Directions
Cook pasta as directed on package in 3-quart saucepan, adding mushrooms, broccoli and carrots the last 4 minutes of cooking. While pasta is cooking, mix milk, cornstarch, tarragon, salt and garlic in 1½ quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients until cheese is melted and spinach is wilted. Drain pasta mixture; toss with sauce.
From "20 Minute Meals" typed by jessann :)