1 lb. rigatoni macaroni (cooked and drained)
6 sm. zucchini (take skin off and cut into sm. pieces)
1 c. milk
3 c. chicken broth
1/2 c. Parmesan cheese
6 slices prosciutto (cut into pieces)
3 tbsp. flour (mix with 1/2 c. water and whisk until blended)

Put 3 cups of chicken broth into large saucepan. Cook zucchini in broth until zucchini is soft.

Add prosciutto and stir. Pour in 1 cup milk. Simmer until bubbly. Add flour mixture (to thicken sauce). Add salt, pepper, parsley and garlic powder to taste.

Pour all over the rigatoni macaroni. Mix in 1/2 cup Parmesan cheese, Mix well until blended. Put into serving dish and sprinkle Parmesan cheese over top.