Vegetable & Chicken Pasta Medley - cooking recipe

Ingredients

4 boneless chicken breasts
12 ounces bow tie pasta
2 cups broccoli florets, chopped
3 tablespoons margarine, divided
1 cup sliced mushrooms
1 medium red bell pepper, seeded and chopped
1 tablespoon all-purpose flour
1 cup milk
1/2 cup water
5 ounces gorgonzola, crumbled
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
Cook pasta according to package directions.
While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
Drain pasta, put on serving dish, pour sauce over.
Serve immediately.