- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 1/2 cups Mostaccioli Pasta uncooked
- 2 cups Mushrooms sliced
- 1 cups Broccoli Florets
- 2 medium Carrot thinly sliced
- 1 cup Skim Milk
- 1 teaspoon Cornstarch
- 2 teaspoons tarragon - leaves chopped fresh or 1/2 teas 1 dried tarragon leaves
- 1/4 teaspoon Salt
- 1 organic garlic - clove finely chopped
- 2 cups Spinach shredded
- 1 1/2 cups Chicken cut up cooked
- 1/2 cup Reduced- fat swiss shredded
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 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.
