Instructions: Cook linguine to desired doneness as directed on package. Drain, keep warm.

Meanwhile, in medium saucepan combine broccoli, carrots and enough water to cover vegetables. Bring to a boil. Cook about 5 minutes or until crisp-tender; drain.

In large nonstick saucepan or Dutch oven, cook onion and garlic in margarine until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly. Stir in broccoli and carrots, chicken, sour cream and 1/4 cups of the Parmesan cheese. Heat thoroughly; DO NOT BOIL. Add hot linguine; toss to mix. Place on a serving platter; sprinkle with remaining Parmesan cheese.

Serves 6 (1-1/4 cups each)

NOTES : Original recipe from Fast and Healthy Magazine Oct. 1993.

Adjustments were made to the recipe and formatted into MC by Helen Deacey (hdeacey@home.com) Nutritional Data according to MasterCook:

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