Tarragon and Chicken Pasta (Cooking for 2)

Tarragon and Chicken Pasta (Cooking for 2)

Leftover chicken or turkey? Make a sensational pasta dish.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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:

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