3/4 (16 oz.) pkg. spaghetti or linguine
1/2 sm. bunch broccoli, cut into 1" pieces
2 tbsp. olive oil
1 (12 oz.) pkg. mushrooms, cut in half
1 sm. onion, minced
1 sm. carrot, cut into matchstick-thin strips
1 sm. red pepper, cut into 1/4 inch thick strips
1 (12 oz.) can evaporated skim milk
2 tsp. chicken - flavor instant bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt
1 medium size tomato, seeded and diced
2 tbsp. grated Parmesan cheese
2 tbsp. minced parsley

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