1 lb. pasta
4 cloves garlic
1/2 big onion diced
4 tbs butter
1lb. chicken breast cut into chunks
2 t Italian seasoning / Italian herbs
1 bag frozen broccoli florets (fresh is better)
4 tbs all purpose flour
3 cups milk
1 cup heavy cream
pepper to taste
1 tsp salt
8 oz shredded Colby-Monterey Jack cheese
3/4 Parmesan shredded
1. Cook the Pasta according to the package (I cooked it for 9 minutes) in a pot.
2. Add 4 tbs butter to a pan and cook onion, garlic and then chicken. When chicken is not pink anymore add broccoli until cooked.
3. Sprinkle with herbs and flour and add milk slowly, then follow with whipped cream (step by step, let boil to thicken between steps)
4. Toss in all the cheeses, salt and pepper and serve over the linguine!