Ingredients

1 whole chicken breast, halved and skinned (about 1 lb.)
1 med. carrot, peeled
1 Tbsp. water
4 oz. spaghetti
2/3 C. water
1 1/2 Tbsp. corn starch
1/4 C. skim milk
1 1/2 tsp. instant chicken bouillon
2 Tbsp. margarine
1 (2 oz.) can mushroom pieces, drained
Dash of pepper
1 Tbsp. snipped fresh parsley
1 Tbsp. Parmesan cheese

Cooking Instructions

Arrange chicken breasts meat side up in 8-inch square microwave-safe baking dish. Cover with waxed paper. Microwave (high) 7 to 8 minutes or until chicken is tender, rotating dish once. Drain; set aside to cool. Cut carrot into julieene strips 1 inch in length. Combine carrot and 1 tablespoon water in 1- quart microwave-safe casserole. Cover with casserole lid. Microwave (high) 2 1/2 to 3 minutes or until tender, stirring once, set aside. Cook spaghetti as directed on package. Drain and rinse with cold water. Set aside. While spaghetti cooks, remove bones from chicken; cut meat into bite- sized pieces. Add 2/3 cup water to carrots. Mix in corn starch, blending well. Stir in milk and chicken bouillon. Microwave (high) uncovered, 2 1/2 to 3 1/2 minutes or until mixture boils and thickness, stirring once or twice. Add margarine, chicken, mushrooms, and pepper; stir lightly. Arrange cooked spaghetti on microwave-safe serving platter. Spoon chicken mixture over pasta. Sprinkle with parsley and cheese. Microwave (high), uncovered, 2 to 3 minutes or until heated through. 1 1/2 cups cubed cooked turkey can be substituted for chicken breast.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)