Ingredients
3/4
cup uncooked mostaccioli pasta (2 1/4 ounces)
1
cup sliced mushrooms (3 ounces)
1/2
cup broccoli florets
1
medium carrot, thinly sliced (1/2 cup)
1/2
cup fat-free (skim) milk
1 1/2
teaspoons cornstarch
1
teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/8
teaspoon salt
1
clove garlic, finely chopped
1
cup shredded spinach or romaine (1 1/4 ounces)
3/4
cup cut-up cooked chicken or turkey
1/4
cup shredded reduced-fat Swiss cheese (1 ounce)
Preparation
In 3-quart saucepan, cook pasta as directed on package-except add mushrooms, broccoli and carrot during the last 4 minutes of cooking.
Meanwhile, in 1 1/2-quart saucepan, mix milk, cornstarch, tarragon, salt and garlic. 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.
