Tarragon & Chicken Pasta
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Chef Ida Rodriguez
An easy and filling weeknight dinner!
Ingredients
-
1 1/2 cups Mostaccioli Pasta uncooked
-
2 cups Fresh Mushrooms sliced
-
1 cups Organic Broccoli Florets
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2 medium Organic Carrot thinly sliced
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1 cup Skim Milk
-
1 teaspoon Cornstarch
-
2 teaspoons Fresh Tarragon, leaves chopped
-
1/4 teaspoon Salt
-
1 clove, Organic Garlic finely chopped
-
2 cups Organic Spinach shredded
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1 1/2 cups cooked Chicken, cut up
-
1/2 cup Reduced-fat Swiss Cheese, 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.
Recipe Note
For a vegetarian option, grilled tempeh can substitute for the chicken.