Chicken Penne & Vegetables - cooking recipe

Ingredients

12 ounces cooked chicken breasts, diced
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups skim milk
1 pinch white pepper
1 1/2 teaspoons italian seasoning
2 tablespoons parmesan cheese, grated
7 ounces penne pasta (whole wheat is good!)
2 yellow bell peppers, chopped or 2 orange bell peppers
1 zucchini, chopped
12 ounces fresh broccoli, chopped
6 ounces fresh mushrooms, sliced (optional)
garlic
1 cup monterey jack cheese

Preparation

Preheat oven to 350 degrees.
In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.