Tarragon Chicken Pasta

• 14- 1/2 ounces, weight Rotini Multigrain Pasta
• 1 cup Mushrooms, Sliced
• 2 cups Broccoli Flowerets
• 1 cup Carrots, Sliced Thin
• 2 cups Non-fat Milk
• 2 Tablespoons Cornstarch
• 2 teaspoons Fresh Tarragon, Chopped
• 1/4 teaspoons Salt
• 2 cloves Garlic, Finely Chopped
• 1 cup Spinach, Chopped
• 1 pound Cooked Chicken, Chopped
• 1 cup Swiss Cheese, Shredded

1. Cook pasta as directed on package, adding mushrooms, broccoli and carrots during the last 4 minutes of cooking.
2. Drain.
3. While pasta is cooking, mix milk, cornstarch, tarragon, salt and garlic in a saucepan.
4. Cook over medium heat for 4 minutes, stirring constantly, until mixture thickens and boils.
5. Stir in remaining ingredients until cheese is melted and spinach is cooked.
6. Combine with pasta mixture.

pasta, mushrooms, broccoli flowerets, carrots, milk, cornstarch, fresh tarragon, salt, garlic, chicken, swiss cheese

Taken from tastykitchen.com/recipes/main-courses/tarragon-chicken-pasta/ (may not work)