Pollo penne pasta w/ parmesan cream sauce (Italian)

2 c. diced cooked chicken (seasoned with garlic salt)
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne

Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.

Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.