Tarragon and Chicken Pasta (Cooking for 2)

Leftover chicken or turkey? Make a sensational pasta dish. MORE+ LESS-

By Betty Crocker Kitchens

November 15, 2011

3/4

cup uncooked mostaccioli pasta (2 1/4 ounces)

cup sliced mushrooms (3 ounces)

1/2

cup broccoli florets

medium carrot, thinly sliced (1/2 cup)

1/2

cup fat-free (skim) milk

1 1/2

teaspoons cornstarch

teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves

1/8

teaspoon salt

clove garlic, finely chopped

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)

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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.

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.