Leftover chicken or turkey? Make a sensational pasta dish.
Tarragon and Chicken Pasta (Cooking for 2)
- Prep Time 25 min
- Total 25 min
- Servings 2
- Ingredients 12
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)
Instructions
-
Step1In 3-quart saucepan, cook pasta as directed on package-except add mushrooms, broccoli and carrot during the last 4 minutes of cooking.
-
Step2Meanwhile, 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.
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;Tips from the Betty Crocker Kitchens
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