6 oz. fettucini, uncooked
1 (10 1/2 oz.) can chicken broth
1/4 c. skim milk
1 tbsp. butter
1 c. fresh mushrooms, sliced
1/2 c. onion, chopped
1 tbsp. fresh parsley, chopped
3/4 c. fresh broccoli
3/4 c. peas
3/4 c. diagonally sliced carrots
3 cloves garlic, minced
3 tbsp. flour
1 (6 1/2 oz.) can tuna
2 tbsp. Parmesan cheese

Cook pasta. Meanwhile, in saucepan, heat broth and milk until hot. In skillet, melt butter. Add vegetables, garlic and parsley; cook until vegetables are just tender. Stir flour into vegetables. Gradually stir broth mixture into vegetables, stirring constantly until mixture is thickened and bubbly. Stir in tuna and Parmesan. Serve sauce over hot pasta.