3/4 of 16 oz. pkg. linguine
1/2 sm. bunch broccoli, cut up
2 tbsp. olive oil
1 (12 oz.) pkg. mushrooms, sliced
1 sm. onion, minced
1 sm. carrot, cut in thin strips
1 sm. red pepper, cut in thick strips
1 (12 oz.) can evaporated skim milk
2 tsp. chicken bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt (optional)
1 med.-size tomato, seeded and diced
2 tbsp. grated Parmesan cheese
2 tbsp. minced parsley

In saucepan, prepare linguine; drain. Return linguine to saucepan and 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 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 carrot, stirring frequently, until vegetables are golden and tender-crisp. Add red pepper strips and cook until tender.

In 2 cup measuring cup, with fork, mix evaporated skim milk, 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 linguine, tossing to coat well; heat through. Makes 6 main dish servings.