Courtesy of Taste of Home
1 c uncooked medium pasta shells
1 pkg (16 oz) frozen cut green beans
1 Tbsp cornstarch
3/4 c chicken broth
3 Tbsp butter
1 1/2 tsp Dijon mustard
1/2 dried basil
1/4 garlic powder
1 can (4 1/2 oz) whole mushrooms, drained
1 small tomato, chopped
In a Dutch oven, cook pasta according to package, adding beans during last 5 minutes of cooking time.
Meanwhile, combine cornstarch and broth until smooth and set aside. In a large saucepan, melt butter, add mustard, and seasonings. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta and beans;p return to Dutch oven. Add mustard sauce and mushrooms, toss to coat. Stir in tomatos.