Tarragon & Chicken Pasta
By Chef Ida Rodriguez
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
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.