1 lb. Fettuccine Noodles
2 Boneless Chicken Breasts, grilled & chunked into small pieces (or you can sub rotisserie chicken)
2 cups Frozen Broccoli Florets
1 1/2 C. Half-and-Half
5 TBS Butter, cut into small pieces
1/4 tsp. Ground Pepper
Pinch of Nutmeg
3/4 C. Grated Parmesan Cheese
Extra Parmesan Cheese for topping

Cut 5 TBS butter into small pieces.

In a small bowl measure out 3/4 C. of the Parmesan Cheese.

Cooking:
In a large non-stick pot, cook Fettuccine noodles as directed. During the last 2 minutes of cooking, add the frozen broccoli florets into the water with the noodles. Continue cooking until noodles are done. Drain well and keep warm.

Using the same large pot, bring half-and-half to a rolling boil, then reduce and simmer for 4 minutes, making sure to stir constantly. Add in butter, pepper, nutmeg and Parmesan cheese; stir well. Add noodles, tossing until well coated. Gently stir in chicken pieces and broccoli.

Serve topped with 1-2 tsp of Parmesan cheese. (optional)

Recipe submitted by Tami Rose.