Place a large pot filled ¾ full of salted water onto a burner and turn on high.
Begin to prepare vegetables as above.
In a large preheated skillet sauté the chicken searing and browning on high heat.
Make a hot spot by pushing the meat over and add the vegetables sauté using a large spoon or tongs.
Add seasonings, ¾ of the herbs and toss to cook.
Add the pasta to the boiling water. Stir to separate, when the water comes back up to a boil, turn the heat down to #7 or #8 so the pasta water doesn't spill over. Using tongs stir, tossing gently every minute. Until cooked to al dente. If it is fresh dried egg pasta it will take 5 min.
Add flour to the chicken mixture and stir to coat and cook for a few seconds.
Pour in the milk and stir to reduce and thicken. Lower the heat to a simmer but, do not boil.
This will only take 1-2 min. Remove from heat.
Drain the pasta. Keep ¼ cup of the pasta water and dump the skillet mixture into the pasta pot.
Toss to coat with the pasta.
Notes
Add extra parsley/basil and top with pistachios on each individual serving dish
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-spring-vegetables-chicken-tagliatelle