12 oz. pkg. spaghetti or linguini
1/2 sm. bunch broccoli, cut into 1 inch pieces (about 2 c.)
2 tbsp. olive or salad oil (12 oz.) pkg. mushrooms, each cut in half
1 sm. onion, minced
1 sm. carrot, cut into matchlike thin strips
1 (12 oz.) can evaporated skim milk
1 tsp. chicken flavored bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt
1 med. size tomato, seeded and diced
1 tbsp. grated Parmesan cheese
2 tbsp. minced parsley

1. In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot. Keep warm. 2. 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. Drain. 3. While broccoli is cooking, in 12 inch skillet over high heat, in hot olive oil or salad oil, cook mushrooms, onion and carrot, stirring frequently until vegetables are golden and tender crisp. Add red pepper strips and cook until vegetables are tender. 4. In 2 cup measuring cup, with fork, mix evaporated skim milk, chicken bouillon, cornstarch and salt. 5. Into vegetable mixture in skillet, stir in evaporated milk mixture. Over high heat, heat to boiling; boil one minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well.