Chicken and Broccoli Alfredo Recipe

• 4 to 5 cups broccoli florets (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
• 12 ounces penne or mostaccioli pasta, freshly cooked

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

broccoli florets, olive oil, skinless, red bell pepper, whipping cream, parmesan cheese, grated monterey, penne

Taken from www.chowhound.com/recipes/chicken-broccoli-alfredo-31523 (may not work)