1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp of olive oil
Salt and pepper to taste
1 medium diced onion
1 clove of garlic, minced
1 tsp of Italian seasoning
2 cups of water
2 cups of chicken stock
8 oz. of fettuccine noodles
3 cups of broccoli florets, fresh or frozen
1 cup of half-and-half
1 cup of Parmesan cheese, shredded
Instructions
Heat a large skillet over medium-high heat.
Cook chicken cubes for 2 minutes or until lightly browned. The chicken does not need to be fully cooked at this point. Remove the chicken from the skillet, transfer to a plate and set aside.
Add onions to the skillet and cook for about 2 minutes. Add the minced garlic and the Italian seasoning. Stir in 2 cups of water and 2 cups of chicken stock and bring to a boil.
Add fettuccini and stir gently. Cook for 7 minutes, stirring occasionally.
Add back the chicken. Add the broccoli and the half and half cream and stir. Reduce the heat and continue to cook for another 5-7 minutes until the chicken is cooked through.