Title: Tarragon & chicken pasta
 Categories: Poultry, Pasta, Main dish, Jaw, Low-fat
      Yield: 4 Servings
 
  1 1/2 c  Uncooked mostaccioli pasta
      2 c  Sliced mushrooms
      1 c  Broccoli flowerets
      2 md Carrots, thinly sliced
      1 c  Skim milk
      1 tb Cornstarch
      2 ts Chopped fresh or 1/2 teas
           Dried tarragon leaves
    1/4 ts Salt
      1    Clove garlic, finely chopped
      2 c  Shredded spinach
  1 1/2 c  Cut-up cooked chicken or
           Turkey
    1/2 c  Shredded reduced-fat swiss
           Cheese
 
  Cook pasta as directed on package in 3-quart saucepan, adding
  mushrooms, broccoli and carrots the last 4 minutes of cooking. While
  pasta is cooking, mix milk, cornstarch, tarragon, salt and garlic in
  1 1/2 quart saucepan. 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.