Tarragon and 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 :) Posted to MM-Recipes Digest V4 #123 by Jessica Wildes <jessann@...> on May 03, 1997

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