Tarragon and Chicken Pasta (Cooking for 2)

Ingredients

• 0.5 cup broccoli florets 
• 0.5 cup carrots thinly sliced
• 0.8 cup roasted chicken cooked
• 1.5 teaspoons cornstarch 
• 0.5 cup skim milk fat-free (skim)
• 1 clove garlic finely chopped
• 2.3 ounces mostaccioli pasta uncooked
• 3 ounces mushrooms sliced
• 0.1 teaspoon salt 
• 1.3 ounces pkt spinach shredded
• 1 ounce swiss cheese shredded reduced-fat

Equipment

• sauce pan

Directions

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.
3. Drain pasta mixture; toss with sauce.