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, about 1 c.
1 sm. onion, finely chopped, about 1/2 c.
1 lg. clove garlic, crushed
3/4 c. low-sodium chicken broth
3 c. fresh broccoli florets
3/4 tsp. dried thyme leaves
Freshly ground black pepper, to taste
1/4 c. evaporated skim milk

Cook pasta, in unsalted water, according to package directions. Meanwhile, heat oil in 12 inch nonstick 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 a 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. Makes 4 servings. 314 calories per serving.