2 c. tender cooked spaghetti
1/2 lb. boneless skinless chicken breast, raw
Optional: 1 tsp. butter
1/2 c. fat skimmed condensed chicken broth
Pinch of ground nutmeg
Pinch of dried thyme and sage
2 lg. stalks fresh broccoli
1/2 c. fresh non fat milk
1 tbsp. instant blending flour
4 tbsp. shredded Swiss style lowfat cheese
2 tbsp. dry white wine
2 tbsp. minced fresh parsley
Salt, pepper to taste

While spaghetti is cooking in boiling salted water, prepare the sauce; cut chicken breast into 1 inch bitesize cubes. Coat a non stick pot with cooking spray for non fat frying (or use 1 teaspoon butter). Brown the chicken cubes over high heat, turning to brown evenly. Remove chicken from the pot and set aside. Combine broth, nutmeg, poultry seasoning and broccoli in a pot. Cover tightly and cook about 5 to 6 minutes, until broccoli is tender crisp. Combine milk and flour; stir smooth. Stir into broccoli. Cook and stir until sauce is thick. Stir in cheese, wine and browned chicken cubes. Cook and stir 2 to 3 minutes, until sauce thickens. (Add a little water or milk if sauce is too thick.) Stir in parsley, salt and pepper to taste. Spoon over hot drained spaghetti.

Makes two servings, 420 calories each. To serve four or six, double or triple the recipe.