 | | Directions |
- Steam broccoli florets just until tender, set aside.
- Boil the pasta according to the package directions, drain.
- Heat 2 tablespoons of olive oil on a griddle pan or large sauté pan.
- Sprinkle both sides of the chicken breasts with lemon pepper.
- Sauté, along with the red peper strips, over medium heat until the chicken is cooked through, 5-7 minutes.
- Transfer strips and chicken to a bowl.
- In a dutch oven, over medium heat, melt 2 tablespoons of butter.
- Add 2 tablespoons of flour, whisking continuously, add the cream and milk. Keep whisking as it thickens.
- Turn heat to medium low and add the Parmesan cheese and Monterey Jack cheese.
- Stir until melted. Add the chicken strips, red pepper, broccoli and pasta.
- Toss until all is coated.
- Season with salt and pepper and transfer to a baking dish.
- Sprinkle with 1/2 cup of grated Asiago or Parmesan cheese.
- Place under the broiler on low just until golden on the top, approximately 3 minutes.
- Serve hot.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Container: 13x9x2 baking dish
Servings: 6
|  | | Ingredients | | - | | 1 bunch broccoli - cut into bite sized pieces |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon lemon pepper |
| - | | 4 chicken breasts - boneless, skinless, cut into 1/2 inch strips or 1 inch cubes |
| - | | 1 red bell pepper - cored and cut into strips |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 2 cups whipping cream |
| - | | 1 cup milk |
| - | | 2 1/2 cups parmesan cheese - shredded |
| - | | 1/2 cup Monterey Jack cheese - grated |
| - | | 1/2 cup Asiago cheese - grated |
| - | | 1 pound fettuccine |
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