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