9 oz. pasta, cooked & drained
2 tbsp. butter
2 eggs, beaten
1/3 c. freshly grated Parmesan cheese
1 med. red bell pepper, cut into julienne strips
1 med. onion, thinly sliced & separated into rings
1 clove garlic, minced
1/4 c. fresh basil or 2 tsp. dried basil
2 tbsp. butter
2 c. broccoli flowerets, cooked & drained
1 1/2 c. cooked & cubed chicken or turkey
1/3 c. freshly grated Parmesan cheese
1/3 c. heavy cream
1 egg
Freshly grated Parmesan cheese

In large bowl, mix hot pasta with 2 tablespoons butter, 2 eggs and 1/3 cup Parmesan cheese. Pour into well greased 9" deep dish pie plate and form a crust. Set aside.

In medium skillet, saute pepper, onion, garlic and basil in 2 tablespoons butter for 5 minutes or until pepper is tender. Stir in broccoli, chicken and 1/3 cup Parmesan cheese. Remove from heat.

In small bowl, whisk together cream and 1 egg. Stir into vegetable mixture. Spoon vegetable mixture into pasta crust. Cover with greased foil. Bake at 350 degrees for 25 minutes. Remove and let stand 5 minutes before serving. Sprinkle with additional Parmesan.