Chicken & Veggies & Pasta

1/1 tablespoon olive oil and margarine
8 oz pasta
1 lb chicken breasts bite size
3-4 cloves roasted garlic -- chopped
1 lb cauliflower fine chopped
1/2 cup scallions -- finely chopped
12 whole baby carrots -- halved
1/4 cup stock
¼ cup drinking white wine
3 tablespoon fresh parsley chopped
1 pinch nutmeg
1 roasted whole red bell pepper bite cut
6 whole cherry tomatoes halved
1 salt and pepper -- to taste
½ tsp flour to thicken sauce if desired

Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes. Meanwhile, heat the olive oil and margarine in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, cauliflower, scallions, carrots, broth, wine, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat. Stir in roasted pepper and cherry tomatoes. Thicken sauce if desired with flour if desired. When pasta is cooked, drain and return to pot. Toss with chicken, and vegetables over medium heat until heated through. Season with salt and pepper. Serve immediately.