Pasta with Chicken and Veggies

2 tbsp EVO oil
8 oz pasta
1 lb chicken breasts bite sized cuts
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
1/4 cup white wine
3 tbsp fresh parsley chopped
pinch nutmeg
1 roasted whole red bell pepper bite sized cuts
6 cherry tomatoes halved
salt and pepper -- to taste
1/2 tsp flour to thicken sauce if desired

Bring a large pot of water to a boil, add pasta and cook until al dente and drain. Meanwhile, heat the olive oil in a large, nonstick skillet. Add the chicken and braise over a medium heat on both sides. Stir in the garlic, cauliflower, scallions, carrots, broth, wine, parsley, and nutmeg. Cover and cook for about 5 minutes, or until the chicken is cooked through and the vegetables are crisp. Stir in the roasted pepper and cherry tomatoes, and thicken the sauce if desired with flour. Toss the pasta with the chicken and vegetables over medium heat until heated through. Season with salt and pepper. Serve immediately.