6 oz. uncooked linquine
2 cups broccoli florets
2 cups thinly sliced carrots
1/2 cup chopped onion
1 clove garlic, minced
2 Tbs. reduced-calorie margarine
3 Tbs. all purpose flour
2 tsp. very low-sodium chicken-flavor instant bouillon
1/4 tsp. pepper
2 cups skim milk
1 1/2 cups cubed cooked chicken
1 (8-oz.) container light sour cream
1/3 cup grated Parmesan cheese
1/4 cup sliced ripe olives, if desired
Cook linguine to desired doneness as directed on package. Drain; keep warm.
Meanwhile, in medium saucepan combine broccoli, carrots and enough water to cover vegetables. Bring to a boil. Cook about 5 minutes or until crisp-tender; drain. (Or steam in microwave)
In large nonstick saucepan or Dutch oven, cook onion and garlic in margarine until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly. Stir in broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Heat thoroughly; DO NOT BOIL. Add hot linguine; toss to mix.
Place on serving platter; sprinkle with remaining Parmesan cheese and olives.