16 oz. pkg. spaghetti or linguine
1/2 small bunch broccoli, cut into 1-inch pieces (about 2 c.)
2 Tbsp. olive or salad oil
1 (12 oz.) pkg. mushrooms, cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin strips
1 small red pepper, cut into 1-inch pieces
1 (12 oz.) can evaporated skim milk
2 tsp. chicken flavor instant bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt
1 medium sized tomato
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced parsley

In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot; keep warm.

Meanwhile, in 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally until broccoli is tender-crisp. Drain.

While broccoli is cooking, in 12-inch skillet over high heat in hot olive or salad oil, cook mushrooms, onion and carrot, stirring frequently until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender.

In 2-cup measuring cup with fork, mix evaporated skim milk, chicken bouillon, cornstarch and salt. Into vegetable mixture in skillet, stir evaporated milk mixture. Over high heat, heat to boiling and boil 1 minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well; heat through. Makes 6 main dish servings.

Cal-355, Carb-33, Protein-10, Fat-4g.