1/2 lb. boneless, skinless chicken breast, raw
Optional: 1 tsp. butter
1/2 c. fat skimmed condensed chicken broth
Pinch of ground nutmeg
Pinch of dry thyme and sage (or mixed poultry herbs)
2 lg. stalks fresh broccoli (or 10 oz. pkg., defrosted)
1/2 c. fresh non-fat milk
1 tbsp. instant blending flour
4 tbsp. shredded Swiss style lowfat cheese
2 tbsp. dry white wine
2 tbsp. minced fresh parsley
Salt, pepper to taste

While spaghetti is cooking in boiling salted water, prepare the sauce. Cut chicken breast into 1-inch bite-size cubes. Spray a non-stick pot with cooking spray (or use 1 teaspoon butter). Brown the chicken cubes over high heat, turning to brown evenly. Set chicken aside.

Combine broth, nutmeg, poultry seasoning and broccoli in a pot and cook about 5 minutes. Combine milk and flour; stir smooth. Stir into broccoli; cook and stir until sauce is thick. Stir in cheese, wine and chicken cubes. Cook and stir 2-3 minutes until sauce thickens. Spoon over drained spaghetti. Serves 2. (Double for 4-6.)