MOODY AIR FORCE BASE, Ga. -- The Health and Wellness Center dietician provides a series of seasonal recipes for each month. November's recipes are based on broccoli.

Ingredients:
1/2 (16-ounce) package whole-wheat linguine or spaghetti
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 pound boneless, skinless chicken in cubes
1 can (10-ounces) low-fat condensed cream of chicken
1/2 cup skim milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

How to make it:
1. Cook noodles according to package. Add broccoli for last 4 minutes. Drain.
2. Heat butter in a skillet. Add the chicken and cook until brown.
3. Add soup, milk, cheese, pepper and noodles to skillet. Heat mixture and serve with additional Parmesan cheese.

Makes 4 servings