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Ingredientes
- 1Â 1/2 c. Uncooked mostaccioli pasta
- 2 c. Sliced mushrooms
- 1 c. Broccoli flowerets
- 2 med Carrots, thinly sliced
- 1 c. Skim lowfat milk
- 1 Tbsp. Cornstarch
- 2 tsp Minced fresh or possibly 1/2 teas
- Â Â Dry tarragon leaves
- 1/4 tsp Salt
- 1 x Clove garlic, finely minced
- 2 c. Shredded spinach
- 1Â 1/2 c. Cut-up cooked chicken or possibly
- Â Â Turkey
- 1/2 c. Shredded reduced-fat swiss
- Â Â Cheese
Direcciones
- Cook pasta as directed on package in 3-qt saucepan, adding mushrooms, broccoli and carrots the last 4 min of cooking. While pasta is cooking, mix lowfat milk, cornstarch, tarragon, salt and garlic in 1 1/2 qt saucepan.
- Cook over medium heat, stirring constantly, till mix thickens and boils. Stir in remaining ingredients till cheese is melted and spinach is wilted. Drain pasta mix; toss with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 150 | 47% |
| Total Fat 16.83g | 21% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 349mg | 15% |
| Potassium 668mg | 19% |
| Total Carbs 10.92g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.47g | 4% |
| Protein 30.96g | 50% |
