Chicken and Broccoli Alfredo

• 4 to 5 cups broccoli florets (from about 1 large bunch)
• 2 tablespoons olive oil
• 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 1 large red bell pepper, thinly sliced
• 1 2/3 cups whipping cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup grated Monterey Jack cheese
• 3/4 pound penne or mostaccioli, freshly cooked

1. Steam broccoli florets until just tender, about 3 minutes; set aside.
2. Preheat broiler.
3. Butter 13x9x2-inch broilerproof baking dish.
4. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high.
5. Working in batches, saute chicken strips until just cooked through, about 4 minutes.
6. Transfer chicken strips to bowl.
7. Add sliced red bell pepper to Dutch oven and saute until just tender, about 5 minutes.
8. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese.
9. Simmer until sauce thickens slightly, about 5 minutes.
10. Add chicken strips and any juices in bowl to sauce.
11. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes.
12. Season to taste with salt and pepper.
13. Transfer pasta mixture to prepared baking dish.
14. Sprinkle remaining 1/2 cup grated cheese over.
15. Broil until just golden on top, about 3 minutes, and serve.

broccoli florets, olive oil, chicken breast halves, red bell pepper, whipping cream, parmesan cheese, grated monterey, penne

Taken from www.epicurious.com/recipes/food/views/chicken-and-broccoli-alfredo-533 (may not work)