Satisfying Chicken, Veggies & Pasta

• 6 ounces linguine
• 1 12 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 3 tablespoons butter
• 1 cup asparagus, chopped
• 1 cup carrot, sliced (or may be chopped)
• 14 cup red bell pepper, chopped
• 34 cup sugar snap pea (or a mixture of sugar snap peas and snow peas)
• 2 teaspoons italian seasoning
• 3 tablespoons flour
• 2 14 cups milk
• parmesan cheese, freshly grated (to taste)

1. In an 8 quart pan, cook pasta according to package directions.
2. Drain and then keep warm.
3. While cooking pasta, rinse chicken and pat dry with paper towels.
4. In a large skillet cook chicken in butter over medium heat for 8-10 minutes until tender and no longer pink.
5. Remove chicken from skillet and keep warm.
6. Add veggies and seasoning to the skillet.
7. Cook and stir for 5-7 minutes or until veggies are tender.
8. Stir together the flour and milk; then add to veggies in the skillet.
9. Cook and stir over medium heat until thickened and bubbly.
10. Pour mixture over pasta in the 8 quart pan and cook over medium low heat until heated through.
11. (You may season with salt and pepper to taste at this point too).
12. Serve pasta onto individual plates and top with warmed chicken and the freshly grated parmesan.

linguine, chicken breasts, butter, carrot, red bell pepper, sugar snap pea, italian seasoning, flour, milk, parmesan cheese

Taken from www.food.com/recipe/satisfying-chicken-veggies-pasta-338815 (may not work)