4 Tbsp. butter or margarine, divided
3 Tbsp. flour
3 cups milk
3/4 cup (3 oz.) Grated Parmesan
1/2 tsp. basil
1/4 tsp. Salt
1/4 tsp. Pepper
1 pkg. (1/2 lb.) fettuccine, cooked and drained
1 Tbsp. vegetable oil
3 chicken boneless, skinless chicken breast halves, cut into thin strips
1/4 cup thinly sliced green onion
4 cups sliced fresh vegetables (broccoli, mushrooms, red bell peppers, celery, green beans, carrots & zucchini)
In medium saucepan, melt 2 Tbsp. butter. Add flour and cook on low heat 2 minutes, stirring occasionally. Whisk in milk. Bring to a simmer and cook over medium heat until thickened, stirring constantly. Stir in Parmesan, basil, salt and pepper. Set aside; keep warm.
Cook pasta. While pasta is cooking, heat remaining 2 Tbsp. butter and oil in large frying pan. Add chicken and cook on medium heat, stirring constantly until cooked through, about 10 minutes. Remove chicken from pan; set aside.
In same pan, cook green onion and other vegetables until crisp-tender about 5 minutes. Toss vegetables with hot pasta and chicken. Serve with sauce and additional cheese.