Easy Fettuccine Alfredo With Chicken And Broccoli

• 12 ounces uncooked fettuccine pasta
• 3 cups fresh broccoli florets (can use less)
• 2 tablespoons oil
• 1 tablespoon butter
• 1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
• seasoning salt or white salt
• black pepper
• 1 -2 tablespoon minced fresh garlic (or to taste)
• 2 tablespoons flour
• 1 pinch dried thyme (rubbed between fingers to release flavor)
• 1 pinch cayenne pepper (optional)
• 1 1/2 cups 18% table cream
• 1/4 cup grated parmesan cheese (or to taste)

1. Cook the pasta in boiling water according to package directions, adding in the fresh broccoli florets the last minute of cooking time; drain (do not rinse) then transfer to a large bowl and toss with 1-2 tablespoon oil or butter to prevent sticking; cover lightly with foil to keep warm.
2. Heat oil and butter in a large skillet over medium heat.
3. Season the chicken cubes with salt and pepper; add to the skillet and cook for 4-5 minutes or until the chicken is cooked and browned (adding in the garlic the last 3 minutes of cooking time).
4. Add in flour, pinch dried thyme and cayenne pepper (if using); stir with wooden spoon for 1 minute.
5. Add in table cream and grated parmesan cheese; bring to a simmer, stirring constantly and cook 1-2 minutes and until smooth and thickened.
6. Add in salt and pepper to taste.
7. Pour the sauce over the cooked pasta and broccoli; toss to coat.
8. Pass more Parmesan cheese at the table.

pasta, fresh broccoli, oil, butter, chicken breasts, salt, black pepper, fresh garlic, flour, thyme, cayenne pepper, cream, parmesan cheese

Taken from www.food.com/recipe/easy-fettuccine-alfredo-with-chicken-and-broccoli-203115 (may not work)