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Vegetable and Chicken Alfredo

4 Tbsp. butter or margarine, divided
3 Tbsp. all-purpose flour
3 cups milk
3/4 cup (3 oz.) Sargento® Grated Parmesan Cheese, plus additional for serving
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil
3 boneless, skinless chicken breast halves, thinly sliced
1/4 cup thinly sliced green onions
4 cups chopped fresh vegetables (broccoli, mushrooms, green or red peppers, celery)
1/2 lb. pasta, cooked and drained

Melt 2 tablespoons butter in medium saucepan. Add flour and cook over low heat 2 minutes, stirring constantly. Whisk in milk. Stir over medium heat until thickened. Stir in cheese, basil, salt and pepper; set aside.
Heat remaining butter and oil in large skillet. Add chicken and cook over medium heat 5 minutes, stirring constantly until cooked through. Stir chicken into cheese sauce.
Cook green onions 2 minutes in same skillet. Add chopped vegetables; cook 5 minutes or until crisp-tender. Combine with cheese sauce. Heat through and pour over cooked pasta. Serve with additional Parmesan cheese.