| 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 <jessann@texas.net>
on May 03, 1997
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