8 oz. fettuccine, prepared according to package directions

3 tablespoons butter
2 chicken breasts halves, skin removed,
    meat sliced in 2 to 3-inch pieces

2 cups fresh broccoli, large chunks

4 tablespoons butter
1/2 cup heavy cream
6 tablespoons Parmesan Cheese

Prepare fettuccine according to package directions. Drain and keep warm.  In a large frying pan over medium heat, melt 3 tablespoons of  butter and sauté the chicken pieces until no pink remains (5 to 10 minutes).  Stir chicken and juices into fettuccine and keep warm.  Meanwhile, bring 2 cups of water to a boil, add fresh broccoli and boil until crisp tender, 6 to 8 minutes.  Drain.  Add to fettuccine and chicken.  In a small saucepan, heat 4 tablespoons of butter, add 1/2 cup heavy cream, heat until hot.  Do not boil.  Add 6 tablespoons Parmesan cheese.  Mix sauce into hot fettuccine, broccoli, and chicken mixture and serve immediately.  You may serve with additional Parmesan cheese.  Makes 4 servings.

Marcella Stockin