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. |