Chicken and Broccoli Alfredo

My husband has a business meeting for 13 people tomorrow.  He asked that I make a couple of hot dishes for lunch.  Being his wife,  I want to impress these people, so I did not "skim" on anything in this recipe. (It would be a sin to be thought of as a boring cook!!)  When I make this for my family,  I never use any cream,  I use a combination 1% and whole milk.  I also cut down on the butter and cheese.  Once again, if you are either on a diet, or have a cholesterol problem,  I wouldn't suggest eating this in large quantities.

**One more note,  This recipe would taste good with fresh mushrooms or sun dried tomatoes.

This recipe serves 8.

24 oz penne pasta
6 chicken breasts cut in pieces
8 - 10 tablespoons olive oil
8 cup broccoli florets
1 cup better, melted
4 cups light cream
2 cups heavy cream
1 teaspoon garlic
4 cups Parmesan cheese, grated
Salt and pepper to taste (Personally, the Parmesan has enough salt in it)
1+ cups milk (optional)
Extra Parmesan cheese to garnish

• Cook pasta until al dente stage, drain well
• Cook broccoli until just soft, drain
• In a large saucepan, saute chicken in olive oil until done.  Remove and set aside
• In the same pan, melt butter, add cream, garlic powder, salt and pepper.  Heat for 2 minutes with out boiling
• Add Parmesan cheese, and stir to melt
• Add chicken, cooked pasta and broccoli and lightly toss to coat.  (If you want more sauce, add the optional milk)
• Sprinkle with Parmesan cheese to garnish

-Queenie Cuisine