Macaroni Chicken Skillet

• 1 cup macaroni (uncooked)
• 2 cups fresh broccoli florets
• 1 sweet red pepper (chopped)
• 1 cup onion (chopped)
• 1 carrot (sliced 1/4-inch)
• 12 teaspoon garlic (minced)
• 1 tablespoon olive oil
• 1 (9 ounce) packagefrozen chicken (cubed)
• 14 cup frozen peas
• 1 teaspoon chicken bouillon (grandules)
• 12 teaspoon dried tarragon
• 14 teaspoon lemon pepper
• 1 tablespoon flour
• 1 cup milk
• 4 ounces Velveeta cheese (cubed)

1. Cook macaroni.
2. Meanwhile in a large skillet saute broccoli, red pepper, onion, carrots, and garlic in oil until crisp-tender.
3. Stir in chicken, peas, bouillon, tarragon, and lemon pepper; reduce heat.
4. In a small bowl combine flour & milk until smooth; stir into skillet.
5. Bring to a boil; cook & stir for 2 min or till thick.
6. Reduce heat stir macaroni (drained) into chicken mix.
7. Add cheese and stir until melted.

macaroni, fresh broccoli florets, sweet red pepper, onion, carrot, garlic, olive oil, chicken, frozen peas, chicken bouillon, tarragon, lemon pepper, flour, milk, velveeta cheese

Taken from www.food.com/recipe/macaroni-chicken-skillet-306173 (may not work)