3/4	Box	Linguine (16 oz)
1/2	Bunch	Broccoli (approx. 2 Cups)
2	Tbsp.	Olive Oil
12 oz	Pkg.	Whole mushrooms, cut in half
1	Small	Onion, minced
1	Small	Carrot, cut into matchstick strips
1	Small	Red bell pepper, cut in 1/4" strips
1	Can	Evaporated skim milk (12 oz)
2	Tsp.	Instant chicken bouillon
1 1/4	Tsp.	Cornstarch
1/2	Tsp.	Salt
1	Medium	Tomato, seeded and diced
2	Tbsp.	Parmesean cheese, grated
2	Tbsp.	Parsley

Forty minutes before serving: Cook Linguine, drain, return to pot to keep warm. In a 2 quart saucepan on high (in 1" of water) cook broccoli until tender. While broccoli is cooking, in a 12" skillet on high, cook mushrooms, onion, and carrot in oil. Add pepper strips and cook until tender. In a 2 cup measuring cup, mix evaporated milk, bouillon, cornstarch and salt with a fork. Stir milk mixture into vegetable mixture in skillet. Heat to boiling and boil 1 minute. Add tomato, parmesean cheese, parsley, broccoli and linguine. Coat well and serve when heated.