Tarragon and Chicken Pasta (Cooking for 2)

Leftover chicken or turkey? Make a sensational pasta dish.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2

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)

  • 1 In 3-quart saucepan, cook pasta as directed on package-except add mushrooms, broccoli and carrot during the last 4 minutes of cooking.
  • 2 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.

Expert Tips

No mostaccioli on hand? Use 4 ounces of any other pasta. You'll need about 1 cup elbow macaroni to equal 4 ounces, or about 2 cups egg noodles.

Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
280mg
280%;
Total Carbohydrate
51g
51%
(Dietary Fiber
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
86%;
Vitamin C
24%;
Calcium
30%;
Iron
24%;
Exchanges:
3 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.