1 whole chicken breast, halved and skinned (about 1 lb.)
1 med. carrot, peeled
1 tbsp. water
4 oz. spaghetti
2/3 c. water
1 1/2 tbsp. corn starch
1/4 c. skim milk
1 1/2 tsp. instant chicken bouillon
2 tbsp. butter
1 (2 oz.) can mushroom pieces, drained
Dash of pepper
1 tbsp. snipped fresh parsley
1 tbsp. Parmesan cheese

Arrange chicken breasts meat side up in 8-inch square microwave-safe baking dish. Cover with waxed paper. Microwave (high) 7 to 8 minutes or until chicken is tender, rotating dish once. Drain; set aside to cool. Cut carrot into julieene strips 1 inch in length. Combine carrot and 1 tablespoon water in 1- quart microwave-safe casserole. Cover with casserole lid.

Microwave (high) 2 1/2 to 3 minutes or until tender, stirring once, set aside. Cook spaghetti as directed on package. Drain and rinse with cold water. Set aside. While spaghetti cooks, remove bones from chicken; cut meat into bite- sized pieces.

Add 2/3 cup water to carrots. Mix in corn starch, blending well. Stir in milk and chicken bouillon. Microwave (high) uncovered, 2 1/2 to 3 1/2 minutes or until mixture boils and thickness, stirring once or twice. Add butter, chicken, mushrooms, and pepper; stir lightly.

Arrange cooked spaghetti on microwave-safe serving platter. Spoon chicken mixture over pasta. Sprinkle with parsley and cheese. Microwave (high), uncovered, 2 to 3 minutes or until heated through.

1 1/2 cups cubed cooked turkey can be substituted for chicken breast.