Tarragon and Chicken Pasta
4 ounces uncooked mostaccioli (about 1 ½ cups)
2 cups sliced fresh mushrooms (about 6 ounces)
1 cup broccoli flowerets
1 cup thinly sliced carrots (about 2 large)
1 cup skim milk
1 tablespoons cornstarch
2 tablespoons chopped fresh or ½ teaspoon dried tarragon leaves
¼ teaspoon salt
1 clove garlic, finely chopped
2 cups shredded spinach or romaine (about 3 ounces)
1 ½ cups cut-up cooked chicken or turkey (about 8 ounces)
½ cup shredded reduced-fat Swiss cheese
Cook mostaccioli in 3-quart saucepan as directed on package-except add mushrooms, broccoli and carrots during last 4 minutes of cooking. Meanwhile, mix milk, cornstarch, tarragon, slat and garlic in 1 ½-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 mostaccioli mixture; toss with sauce. 4 servings. – “Eating Quick and Healthy”
1 bag prepackaged washed fresh spinach leaves (approximately 12 ounces)
1 10-ounce package washed, ready-to-eat fresh spinach
chutney dressing
