1 cup uncooked medium pasta shells
1 pkg (16 oz) frozen cut green beans
1 Tbsp corn starch
3/4 cup chicken broth
3 Tbsp butter
1-1/2 tsp Dijon mustard
1/4 tsp garlic powder
1/2 tsp dried basil
1 can (4-1/2 oz) whole mushrooms, drained
1 small tomato, chopped
Directions: In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking. Meanwhile, combine the cornstarch and broth until smooth; 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 past and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.
Here's what I started with:
This side dish was a nice change from any of the traditional sides that I would normally have with chicken.
I really liked the flavor of this sauce. The Dijon mustard gave it a nice tang but it wasn't overpowering. If I could do anything differently, I think I would have added just a bag of mixed veggies instead of just green beans. I think it would taste great with some carrots in there, too. The sauce on the fresh tomato was great and the pasta really kind of played back seat to the green beans, almost like a filler.
Overall, I thought this dish was a good change from the norm.
Hope you Enjoy!