Chorizo & Veggies over Pasta in a Light Cream Sauce

We didn't know what we wanted last night for dinner but since it was so cold, we went with a hearty pasta dish.  I've made something similar before and used the same method for the sauce as the last time.  B didn't want the chorizo, so I made her dish with chicken tenders and the veggies (and a butter sauce).  It turned out pretty good and has many possibilities of what to throw in next time!

The veggies being sauteed 

The finished product

Ingredients:
1 package of chorizo
1/2 package sun-dried tomatoes
1 package baby bella mushrooms
1 medium size head of broccoli, florets removed
3/4 box of rigatoni pasta
1/2 c low fat milk
1/4 c low fat chicken stock
1/4 lemon (for the juice)
Parmesan cheese, shredded
Red Pepper flakes
Margarine
1-2 tbsp flour
1 tbsp olive oil

Directions:
In a saute pan, place chorizio in a little water (not enough to cover the sausage though).  Cover and simmer on medium to medium low for about 5-6 minutes.
Drain off water, add a little olive oil (maybe 1 tbsp) and brown the sausage.  I ended up pulling the sausage off of the heat, cutting them into bite size pieces and then saute that way until they were done - maybe another 6-8 minutes.  
In a separate pan, saute mushrooms, broccoli florets & sun-dried tomatoes in a pan with a little margarine.  Stir veggies occasionally until the veggies have softened up
Bring a pot of water to a boil and cook pasta according to package directions.  Drain when it's done.
In a small sauce pan, add milk, chicken stock and juice from 1/4 lemon.  Simmer over a medium to medium low heat and stir.  Add in Parmesan cheese and some red pepper flakes (to your liking) and continue to stir.
To thicken the sauce, slowly add flour until the sauce is a consistency you like.
Mix veggies; chorizo; pasta & sauce in a big pot (I used the same one that I cooked the pasta in).  Place in serving bowls and top with a little fresh grated Parmesan.  Serve immediately.