Tarragon and Chicken Pasta
- 1 1/2 c uncooked mostaccioli pasta
- 2 c sliced mushrooms
- 1 c. broccoli flowerets
- 2 med. carrots, thinly sliced
- 1 c skim milk
- 1 tblsp cornstarch
- 2 tsp chopped fresh or 1/2 tsp dried tarragon leaves
- 1/4 tsp salt
- 1 clove garlic, finely chopped
- 2 c shredded spinach or romaine
- 1 1/2 c cut-up cooked chicken or turkey
- 1/2 c shredded Swiss cheese
Directions:
Cook pasta as directed, adding mushrooms, broccoli and carrots the last 4 mins. of cooking.
Mix milk, cornstarch, tarragon, salt and garlic together in a saucepan.
Cook over medium heat, stirring constantly, until mixtures thickens and boils. Stir in remaining ingredients until cheese melts and spinach is wilted. Drain pasta mixture and toss with sauce.
Serve 4