Ingredients
1 cup uncooked medium pasta shells1 package (16 ounces) frozen cut green beans1 tablespoon cornstarch3/4 cup chicken broth3 tablespoons butter1-1/2 teaspoons Dijon mustard1/2 teaspoon dried basil1/4 teaspoon garlic powder1 can (4-1/2 ounces) whole mushrooms, drained1 small tomato, chopped
Preparation
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 pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.
