| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Poultry, Pasta, Main dish, Jaw, Low-fat | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Uncooked mostaccioli pasta |
| 2 | c | Sliced mushrooms |
| 1 | c | Broccoli flowerets |
| 2 | md | Carrots, thinly sliced |
| 1 | c | Skim milk |
| 1 | tb | Cornstarch |
| 2 | ts | Chopped fresh or 1/2 teas |
| Dried tarragon leaves | ||
| 1/4 | ts | Salt |
| 1 | Clove garlic, finely chopped | |
| 2 | c | Shredded spinach |
| 1 1/2 | c | Cut-up cooked chicken or |
| Turkey | ||
| 1/2 | c | Shredded reduced-fat swiss |
| Cheese |
INSTRUCTIONS
Cook pasta as directed on package in 3-quart saucepan, adding mushrooms, broccoli and carrots the last 4 minutes of cooking. While pasta is cooking, mix milk, cornstarch, tarragon, salt and garlic in 1 1/2 quart saucepan. 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. From "20 Minute Meals" typed by jessann :) Posted to MM-Recipes Digest V4 #123 by Jessica Wildes <[email protected]> on May 03, 1997
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