Chicken Vegetable Alfredo

6 oz uncooked llinguine
2 cups fresh broccoli florets
2 cups thinly sliced carrots
2 Tbs. margarine
1/2 cup chopped onion
1 garlic clove, minced
3 Tbs. all-purpose flour
2 tsp. very low-sodium chicken instant bouillion
1/2 tsp. salt
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

Cook linuine to desired doneness as directed on package.
Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 minutes or until crisp-tender. Drain well.
Melt margarine in large nonstick saucepan over medium heat. Add onion and garlaic; cook 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 cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.
Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese.