8 oz. spaghetti
3 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1/4 tsp. Italian season
2 c. skim milk
1/2 c. + 1 tbsp. Parmesan cheese
1 1/2 c. cooked, cubed chicken
1 c. frozen broccoli, thawed
1 lg. carrot in 1 1/4 inch pieces, cooked
1 clove garlic, minced

Cook spaghetti; keep warm. In large saucepan, melt butter over medium heat. Add onion and garlic; cook 5 to 7 minutes. Stir in flour, salt, pepper and Italian seasoning. Cook until smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add 1/2 cup Parmesan cheese, chicken, broccoli and carrots. Cook 2 to 3 minutes or until thoroughly mixed and broccoli is tender. Pour over spaghetti. Sprinkle with 1 tablespoon Parmesan cheese over top. Serve immediately. 6 servings.