| | Directions | | In a cup mix together cornstarch and 3/4 cup chicken broth, set aside. In a 2 qt. saucepan, heat remaining broth, oregano, garlic to boiling. Add broccoli, carrots and onions. Cover and cook 5 minutes or until vegatables are tender. Add reserved cornstarch mixture. Cook until mixture boils and thickens. Add tomatoes and toss with spaghetti. Serve with grated cheese. |
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| Ingredients | | - |  | 2 tablespoons cornstarch |
| - | | 1 can chicken broth |
| - | | 1 teaspoon dried oregano leaves |
| - | | 1/4 teaspoon garlic powder |
| - | | 2 cups broccoli flowerets |
| - | | 2 carrots - sliced (medium) |
| - | | 1 onion - cut inch wedges (medium) |
| - | | 1 tomatoe - diced (medium) |
| - | | 4 cups cooked spaghetti |
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