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Tarragon and Chicken Pasta (Cooking for 2)

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Tarragon and Chicken Pasta (Cooking for 2)
  • Prep 25 min
  • Total 25 min
  • Servings 2
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Leftover chicken or turkey? Make a sensational pasta dish.
By Betty Crocker Kitchens
Updated Nov 15, 2011

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Not fond of the pungent anise flavor of tarragon? Go ahead and use cilantro, marjoram or parsley instead.

Nutrition

360 Calories, 6g Total Fat, 30g Protein, 51g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Vitamin A
86%
86%
Vitamin C
24%
24%
Calcium
30%
30%
Iron
24%
24%
Exchanges:
3 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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