Chicken and Broccoli Alfredo

4 to 5 cups broccoli florets (from about one large bunch)
2 Tablespoons olive oil
4 chicken breasts, skinned and boned, cut crosswise into ½-inch wide strips
1 large red bell pepper, thinly sliced
1¾ cups whipping cream
1½ cups freshly grated Parmesan cheese
½ cup grated Monterey Jack cheese
¾ pound freshly cooked fettuccine, drained
Salt and freshly ground pepper to taste

Steam broccoli florets until just tender, about 3 minutes. Set aside.

Preheat broiler. Butter a 13x9x2-inch broiler proof baking dish. Set aside.

In a large Dutch oven, heat 2 Tablespoons olive oil over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add slices of red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese, and all of the Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add the chicken strips and any juices in bowl to sauce. Add freshly cooked fettuccine and steamed broccoli florets; toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle with remaining ½ cup grated Parmesan cheese. Broil until just golden on top, about 3 minutes. Serve immediately. Yield: 4 servings.