Ingredients
1 cup uncooked elbow macaroni2 cups fresh broccoli florets1 medium sweet red pepper, chopped1 cup chopped onion2 medium carrots, cut into 1/4-inch slices2 tablespoons olive oil1/2 teaspoon minced garlic1 package (9 ounces) frozen cubed cooked chicken, thawed1/4 cup frozen peas2 teaspoons chicken bouillon granules1/2 teaspoon dried tarragon1/4 teaspoon lemon-pepper seasoning1 tablespoon all-purpose flour1 cup milk4 ounces process cheese (Velveeta), cubed
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion and carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted.
