In large skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until browned. Add 1 2/3 cups water, 1/4 cup milk and 1 tablespoon margarine to skillet. Bring to a boil.

Slowly stir in pasta, seasonings, carrots and rosemary; return to a boil. Reduce heat to medium. Gently boil uncovered, 9 to 10 minutes, or until pasta is tender, stirring frequently.

Stir in green onions. Remove skillet from heat. (Sauce will be thin.) Let stand 3 to 5 minutes for sauce to thicken.