Cheesy garden pasta (chicken, carrots, onions, mushroom)

[lubby]

12 oz box tri-colored rotini pasta
1 small onion chopped
1 zucchini diced
2 cups sliced fresh mushrooms any variety you like
10 oz bag frozen baby broccoli florets
10 oz bag frozen sliced carrots
2 cloves garlic minced
1 tbsp olive oil
1 tsp sea salt
Cook pasta according to package directions, drain and set aside in a large serving bowl or pasta bowl.
Cook carrots and broccoli in microwave for about 7 minutes, drain and set aside

Heat olive oil in pan, add onions, garlic and zucchini and cook on medium high until tender. Add mushrooms, carrots and broccoli and cook for another 5-6 minutes. Add vegetables to pasta.

For the sauce:
Heat 1 Tbsp olive oil and 1 Tbsp butter in a sauce pan. Add 1/4 flour to make a rue. cook 1 minute. Add 1 tsp chicken bullion, and 1 tsp dry thyme, then slowly add 2 cups lowfat milk and whisk until thik and smooth. Add 2 cups shredded cheddar ( I used reduced fat, but you can use regular or any shredded cheese you like) Pour sauce over pasta and toss. If you like your sauce very cheesy by all means add more cheese and use whole milk if you do not like lowfat milk. I made this to fit into my Weigh watchers plan. DH loved it.