Chicken and Rotini Primavera

Source: Jan Taylor

6 ounces ( 2 cups) uncooked rotini (spiral pasta)
10 ounces (2 cups) fresh baby carrots
1/2 pound fresh asparagus spears, trimmed, cut into 1-inch pieces
1 cup skim milk
2 tablespoons all-purpose flour
1 1/2 teaspoons chicken-flavor instant bouillon
Dash pepper
4 boneless, skinless chicken breast halves, cut into bite-size pieces
1/3 cup finely shredded fresh Parmesan cheese

Cook rotini and carrots in boiling water for 8 to 10 minutes or until of desired doneness, adding asparagus during last minute of cooking time. Drain.

Meanwhile, in small bowl, combine milk, flour, bouillon and pepper; blend well. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is lightly browned and no longer pink.

Add milk mixture to skillet; cook and stir 2 to 3 minutes or until bubbly and thickened. Stir in Parmesan cheese; cook over medium-low heat until cheese is melted, stirring constantly.

Add cooked rotini and vegetables to chicken mixture; toss gently.

Makes 6 (1 1/3 cups) servings.

ENJOY!