12 oz whole-wheat elbow macaroni pasta Olive oil cooking spray 3/4 lb ground chicken breast 1 tsp unsalted garlic-herb seasoning blend, divided 3/4 tsp sea salt, divided 1 cup peeled and finely chopped carrots 1 1/2 cups frozen green peas 2 tbsp olive oil 1/4 cup white whole-wheat flour 4 cups whole milk 4 oz shredded mozzarella cheese

In a large pot, cook pasta al dente according to package directions. Drain and set aside. Rinse and reserve pot for Step Three. Meanwhile, mist a large skillet with cooking spray and heat to medium-high. Add chicken, 1/2 tsp seasoning blend and 1/4 tsp salt and cook, stirring occasionally, until chicken is cooked through and no longer pink, 4 to 6 minutes. Transfer to a bowl and set aside. Carefully wip out skillet, then mist with cooking spray and heat to medium-high. Add carrots and cook, stirring occasionally until lightly browned, 4 to 5 minutes. Add peas, 1/4 cup water and 1/4 tsp salt. Cook, stirring occasionally, until peas are heated through, about 3 minutes; set aside. In large pot, heat oil on medium. Add flour and stir vigorously until combined and golden brown, 1 to 2 minutes. Slowly pour in milk, whisking constantly. Increase heat to medium-high and whisk continuously until milk comes to a simmer and thickens slightly. Reduce heat to low and stir in mozzarella, remaining 1/2 tsp seasoning blend and remaining 1/4 tsp salt. Add pasta, chicken and vegetables and stir to combine.