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Tarragon and Chicken Pasta (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
25 minutes
Create a delicious pasta using leftover chicken or turkey.
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)
Instructions:
  • During the last 4 minutes of cooking the pasta in a 3-quart saucepan, enhance the dish by adding mushrooms, broccoli, and carrot.
  • In a 1 1/2-quart saucepan, combine milk, cornstarch, tarragon, salt, and garlic. Cook over medium heat, stirring constantly until thickened and boiling. Add remaining ingredients and stir until cheese is melted and spinach is wilted. Toss sauce with drained pasta mixture.

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