Bring a large pot of water to a boil and cook spaghetti or penne according to package directions. Flour cutlets, saute in oil and butter until edges are brown. Remove from pan and add garlic, wine and chicken stock. Use a whisk to combine and scrape up brown bits from the bottom of the skillet. Put chicken back in pan and cook 10-15 minutes until cooked through.
Meanwhile steam broccoli and baby carrots for 10-12 minutes until tender. Sprinkle cinnamon on carrots. Add vegetables and some warm milk to pasta and serve with chicken.