4 Servings 45 min Cook
6 Cup, chopped Broccoli
7 Strip cooked Bacon
1 Tbsp Olive Oil
1 Lb Chicken Breast
1 Dash Salt
1 Dash Pepper
3 Cloves, minced Garlic
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2/3 Cup Lowfat Milk
1/2 Cup Parmesan Cheese
1/2 Cup, shredded Gruyere Cheese
11 Oz Pasta
Bring a pot of water to boil with a steam tray.
Add broccoli, cover, and steam for 4-5 minutes.
Rinse under cold water and set aside.
Cook bacon in a pan over medium heat until desired crispiness.
Drain on paper towels, chop, and set aside.
Heat olive oil on medium-high heat in a large skillet.
Season chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet.
You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add cream and milk, bring to boil.
Add cheese and stir until it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, bacon, and broccoli.
Season with salt and pepper.
Add sliced chicken.
Serve.
