Preheat oven to 350℉. In a small bowl mix together oil, salt and spices for veggies. Pour over broccoli and cauliflower florets and toss until coated. Spread florets evenly on cookie sheet and bake for 30 mins.
Cut chicken breasts into bite size pieces. Heat a large pan over medium/high heat. Add oil for chicken. Sauté chicken pieces until browned and caramelized, about 7-8 mins. Remove from pan and set chicken aside.
Bring a large pot of water to boil. Add salt and cook noodles according to directions on package.
While pasta is cooking place the same pan that chicken was fried in over medium high heat. Add butter and melt. Add flour and whisk until fully incorporated and roux mixture is bubbling. Continue cooking for another minute and then add broth. Continue the process of whisking until incorporated and bubbly (about 30 secs- 1 min). Whisk in salt, spices and milk, bring to a simmer for about 3 to 4 minutes. Stir in cheese until melted. Turn off heat and add chicken, veggies and pasta. Stir well and enjoy!
*Please use as many organic ingredients as possible.*