2 c. penne rigate pasta
2 tsp. olive oil
6 oz. lean pork cutlets, cut into 1/2 inch strips
1 1/4 c. sliced fresh mushrooms
2 med. size carrots, peeled and cut into 1/4 inch slices
1 sm. onion, finely chopped
1 lg. clove garlic, crushed
3/4 c. chicken broth
3 c. fresh broccoli flowerettes
3/4 tsp. dried thyme leaves
Freshly ground pepper (to taste)
1/4 c. evaporated milk

Cook pasta according to directions. Meanwhile, heat oil in 12 inch non-stick skillet over medium high heat; add pork. Cook and stir about 3 minutes until browned. Using slotted spoon, remove pork to plate. Add mushrooms, carrots, onion, and garlic to drippings in skillet; cook and stir 5 minutes over medium high heat. Return pork to skillet along with chicken broth, broccoli, thyme, and pepper; bring to boil. Reduce heat to low; simmer, covered, 5 minutes until pork is cooked through. Stir in milk; cook 1 to 2 minutes longer until heated through. Serve drained pasta tossed with pork vegetable mixture, directly from skillet.