10 oz fettucine
2 cups of broccoli florets
2 cups of diced rotisserie chicken
1/4 cup butter
1/2 diced onion
3 cloves of minced garlic
1/8 tsp pepper
1/8 tsp nutmeg
1/4 tsp red pepper flakes
1/4 tsp salt
1/2 of shredded parmesan
1 cup of half and half
Bring large pot of water to a boil over high heat, add 1/2 tsp of salt for flavor. Cook pasta one minute less than manufacturer's instruction, adding broccoli florets during the final 4 minutes of cooking, drain all in colander. Set aside.
Add butter to 3.5 quart skillet over medium to medium high heat (preferably with a lid), add onion, cook until transparent, add garlic, stir for approximately 30 seconds, add half and half, salt, pepper, nutmeg, red pepper flakes. Stir often and cook until sauce starts to bubble slightly.
Once the sauce is bubbling and begins to cook down, add in parmesan cheese and stir until sauce thickens.
Add in the chicken, pasta and broccoli and stir until fully combined.
Enjoy.
