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Entree
4 servings
20 minutes
20 minutes
Melissa’s Corporate Chefs
An easy and filling weeknight dinner!
1 1/2 cups Mostaccioli pasta, uncooked
2 cups fresh mushrooms, sliced
1 cup organic broccoli florets
2 medium organic carrots, thinly sliced
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
1 1/2 cups cooked chicken, cut up
1/2 cup reduced-fat Swiss cheese, 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.
For a vegetarian option, grilled tempeh can substitute for the chicken.
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