Title: Tarragon and Chicken Pasta
Categories: Poultry, Pasta, Main dish, Jaw, Low-fat
Yield: 4 Servings

1 1/2 c Uncooked mostaccioli pasta
2 c Sliced mushrooms
1 c Broccoli flowerets
2 md Carrots, thinly sliced
1 c Skim milk
1 tb Cornstarch
2 ts Chopped fresh or 1/2 teas
Dried tarragon leaves
1/4 ts Salt
1 Clove garlic, finely chopped
2 c Shredded spinach
1 1/2 c Cut-up cooked chicken or
Turkey
1/2 c Shredded reduced-fat swiss
Cheese

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 1 1/2 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
on May 03, 1997