Chicken and Broccoli Fettuccine Alfredo

This pasta dish is so wonderful.  It meets both rich and heavy along with bright and fresh.  And it pairs up perfectly with a nice cold glass of white wine.  The flavor from the pan-seared chicken is phenomenal.  What a difference from grilling it.  And especially in this particular meal, the use of the fresh cracked pepper is vital.  When you have a basic sauce as in this, it is necessary to use as many fresh ingredients as possible.  Simple is better.

2 large boneless-skinless chicken breasts (I used frozen one's)
sea salt/ fresh cracked pepper
1-2 T. extra virgin olive oil
1 pint of whipping cream
1 cup of grated Parmesan cheese
1 T. of real un-salted butter
1 cup frozen chopped broccoli (defrosted)
1 lb. of un-cooked fettuccine pasta

-Bring a large stockpot of water to a boil.  Generously season both sides of chicken with salt and pepper.  In a large deep saucepan, over medium-high heat with e.v.o., saute' chicken breasts for about 10-15 minutes on each side.  Again, you are looking for a nice golden-brown crusting, not a burnt one.  Once the chicken is thoroughly cooked, remove and slice it thinly across the grain of the meat; cover and set aside.  Meanwhile for the pasta, once your stockpot has reached a rapid boil, stir in 1-2 tablespoons of e.v.o. and a pinch of salt; add in the pasta and boil for 11-12 minutes for Au Dente' (remember it will continue to cook once it is folded into the hot sauce).  Add the whipping cream, Parmesan cheese and the butter into the still hot pan that the chicken was saute'd in.  While constantly stirring, bring to a boil; reduce heat and simmer to thicken.   Toss back in the chicken and the broccoli.  Simmer for about 10 minutes while still remembering to stir often.  I myself, usually taste it at this point to see if I need more pepper or not.  I like my Alfredo sauce a little bit on the peppery side.  Fold in the Au Dente' fettuccine and serve.  Serves 4.  Enjoy!