Healthy Chicken Vegetable Rotini

1 chicken breast cooked, diced
2 T all purpose flour
2 T butter, unsalted
10 oz milk , about 1-1/4 cup
1 pinch pepper
1 t Italian seasoning
1/2 cup parmesan cheese, grated
7 oz Rotini pasta, whole wheat, about 1.5 cups uncooked pasta
2 yellow or orange bell peppers, chopped
1 zucchini, chopped, optional
2 heads, approx. 12 ounces broccoli, chopped

1/2 onion, chopped

Directions

Start heating a pot of water for the pasta. In a frying pan heat 1 tablespoon of oil, (I use olive oil) over medium heat. When pan is preheated add onion, bell pepper, and zucchini if using. Saute for 5-10 minutes until cooked. When cooked leave vegetables in the pan and add 2 tablespoons of butter. When butter has melted add the flour to make a paste.Cook stirring for one minute. Don't let it turn brown. Add milk a little at a time to the mixture and continue to stir until the flour mixture absorbs the milk. Continue adding until all the milk is in the pan. When the sauce starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to boil for one minute.

Drain the pasta and broccoli. In a large bowl, combine the pasta and broccoli with the chicken. cover with the sauce.

Suzanne's Note:This was a really quick and easy meal. It would be a great one to make when you have leftover chicken to use.