In a large frying pan, heat ½ cup oil over low/medium heat.

In a large baggie, add flour, taco seasoning, cayenne pepper, garlic salt and pepper. Zip closed and shake well. Remove ¼ cup flour mixture and set aside.

Add chicken and shake until all pieces are well coated.

Remove chicken pieces from baggie, add to frying pan and add onions after about 5 minutes.

Cook approximately 10-15 minutes, stirring frequently.

Once cooked, take ¾ of the chicken from pan and set aside.

Melt butter in pan with remaining chicken pieces.

Sprinkle saved flour mixture over chicken and stir. Let cook for a few minutes.

Pour milk into frying pan and stir until gravy cooks to desired thickness.

Add salt and pepper to taste.

While the chicken is frying, heat water in a large sauce pan and cook pasta according to package directions.

In a small sauce pan, heat corn and peas over low heat. Drain.

Once gravy thickens up, add veggies to gravy.

Layer pasta, then gravy and then top with remaining chicken pieces.

Serve hot.