Ingredients

• 12 ounces pasta, cooked and drizzled with olive oil and kept warm
• 4 -5 cups broccoli, separated into small florets, steamed until just tender about 3 minutes, set aside (can sub equal amount of cut asparagus)
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut into strips
• salt and pepper
• 1 -2 garlic clove, minced
• 1 large red bell pepper, thinly sliced
• 1/4 cup sun-dried tomato, drained and julienned
• 1 2/3 cups whipping cream
• 1 1/2 cups parmesan cheese, grated (divided)
• 1/2 cup monterey jack cheese, grated

Instructions

1. Season with salt and pepper the chicken breasts strips.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and saute chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm.

3. Add sliced minced garlic and red bell pepper to skillet and sauté until tender. Reduce heat to low.

4. Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce.

5. Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.

6. To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese.