In a large pot, boil pasta to al dente.

Boil or steam broccoli, cauliflower and carrots until just tender. You can use frozen. I will often boil my pasta and vegetables in the same pot, at the same time. If I am using frozen vegetables, I add them when the pasta is about half done.

In a second large pot, melt butter over medium heat.

Add onion and sauté.

Add flour and stir to prevent lumps.

Stir in salt, black pepper and nutmeg.

Add ¼ cup of milk and stir. When there are no lumps, slowly add the remaining milk. I use 1% lactose-free milk.

Reduce heat to medium-low and continue stirring until sauce thickens. The milk-based sauce will stick to the bottom of the pan if you don’t stir it.

Once thickened, add diced bell pepper and cooked chicken.

Add pasta and cooked vegetables when they are ready. If the sauce is a little too thick, add some of the pasta water to give it the consistency you want.

Then add cherry tomatoes, if using, and cook until heated through.

Serve sprinkled with parmesan cheese.