2 c. uncooked Creamettes elbow macaroni
1/4 c. butter, divided
1 lb. boneless chicken, skinned, and cut into strips
2 tsp. chicken-flavored instant bouillon
2 cloves garlic, minced
2 c. sm. fresh broccoli flowerets
1 med. onion, cut into chunks
1 med. red pepper, cut into sm. strips
1 c. sliced carrots
1/4 tsp. tarragon leaves
1/4 tsp. lemon pepper
1/2 c. frozen peas, thawed
1 c. milk
1 tbsp. flour
1 1/2 c. shredded American cheese

Prepare Creamettes elbow macaroni according to package directions; drain. In medium skillet, melt 2 tablespoons butter. Add chicken, bouillon and garlic; stir-fry until chicken is browned. Remove chicken. Add remaining butter and next six ingredients. Stir-fry 1 minute. Cover. Cook just until broccoli is tender. Stir in macaroni, chicken and peas. Heat through. Blend milk and flour; stir into macaroni mixture. Add cheese. Cook, stirring gently, until cheese melts. Refrigerate left overs. Makes 4 servings.