6 oz. fettucini, uncooked
1 (10 1/2 oz.) can low sodium chicken broth
1/4 c. skim milk
1 tbsp. low-calorie butter
1 c. fresh mushrooms, sliced
3/4 c. fresh broccoli florets
3/4 c. carrots, sliced
3/4 c. fresh pea pods
1/2 c. onion, chopped
3 cloves garlic, minced
1 tbsp. fresh parsley, chopped
3 tbsp. flour
1 1/2 c. cooked chicken, chopped
2 tbsp. grated Parmesan cheese

Cook pasta until al dente, drain. In small saucepan, heat broth and milk until hot. In large skillet, melt butter. Add vegetables, garlic and parsley and cook until vegetables are tender. Stir flour into vegetables. Gradually stir broth mixture into vegetables, stirring constantly, until thickened and bubbly. Stir in chicken and Parmesan cheese. Serve over hot pasta. Serves 4.