From the Kitchen of Kevin Rakszawski
3-4 boneless skinless chicken breasts
1 box fettuccini
1 jar alfredo sauce
1 head fresh broccoli (or 1 bag frozen broccoli florets)
Fresh parmesan cheese
Fresh ground black pepper
Cook fettuccini in a pot. Cube chicken breasts. Saute in a pan until cooked throughout and slightly brown. Add alfredo sauce and reduce heat. Steam broccoli, but leave slightly crisp. Drain fettuccini, add chicken, alfredo sauce, and broccoli. Top with fresh parmesan cheese and fresh ground black pepper.