Vegetable MedleySubmitted by: MOMTOFOURKIDS1
10 oz uncooked medium pasta shells
16 oz frozen green beans
1 Tbsp corn starch
3/4 cup chicken broth
3 Tbsp butter
1.5 tsp Dijon mustard
1/2 tsp dried basil
1/4 tsp garlic powder
4.5 oz can whole mushrooms, drained
1 small tomato, chopped
Meanwhile, combine the cornstarch and broth until smoth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta and beans; return to Dutch oven. Add mustard sauce and mushrooms; toss to coat. Stir in tomato.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMTOFOURKIDS1.