Macaroni Chicken Skillet

• 1 cup uncooked elbow macaroni
• 2 cups fresh broccoli florets
• 1 medium sweet red pepper, chopped
• 1 cup chopped onion
• 2 medium carrots, cut into 1/4-inch slices
• 2 tablespoons olive oil
• 1/2 teaspoon minced garlic
• 1 package (9 ounces) frozen cubed cooked chicken, thawed
• 1/4 cup frozen peas
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon all-purpose flour
• 1 cup milk
• 4 ounces process cheese (Velveeta), cubed

1. 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.
2. 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.

elbow macaroni, fresh broccoli florets, sweet red pepper, onion, carrots, olive oil, garlic, chicken, frozen peas, chicken bouillon granules, tarragon, lemonpepper seasoning, flour, milk, process cheese

Taken from www.tasteofhome.com/recipes/macaroni-chicken-skillet/ (may not work)