Cook linguine to desired doneness as directed on package.
Meanwhile, in medium saucepan, bring 4 cups water to a boil. Add broccoli and carrots; return to a boil. Reduce heat; cook about 5 minutes or until crisp-tender. Drain well.
Melt margarine in large nonstick saucepan or Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour, bouillon, salt and pepper. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly.
Stir in cooked broccoli and carrots, chicken, sour cream and 1/4 cup of the Parmesan cheese. Cook until thoroughly heated. DO NOT BOIL.
Drain linguine. Add to vegetable mixture; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese and olives.