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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 wipe 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.
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In large pot, heat oil on medium. Add flour and stir vigorously until
combined and golden brown, 1 to 2 minutes. Slowly pour 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 1/4 tsp
seasoning blend and remaining 1/4 tsp salt. Add pasta, chicken and
vegetables and stir to combine.
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