Tarragon and Chicken Pasta (Cooking for 2)

Lefover chicken or turkey? Make a sensational salad.

Tarragon and Chicken Pasta (Cooking for 2)

BettyCrockerRecipe by BettyCrocker

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25 minutes

25 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 360
  • 6g
    (Saturated Fat 3g)
  • 45mg
  • 280mg
  • 51g
    (Dietary Fiber 4g)
  • 30g
  • Percent Daily Value*
  • 86%
  • 24%
  • 30%
  • 24%
  • Exchanges
  • 2
  • 3
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

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

  • 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.

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)

Directions

  1. 1In 3-quart saucepan, cook pasta as directed on package-except add mushrooms, broccoli and carrot during the last 4 minutes of cooking.
  2. 2Meanwhile, 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.

Categories: Course, Main Dishes, Chicken, Ingredient, Chicken

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