1 tbsp. olive oil
1 med. size yellow onion, coarsely chopped
1 med. size sweet red pepper, cored, seeded & cut into thin strips
1/4 tsp. each dried rosemary & thyme, crumbled
8 oz. fettuccine or linguine
1 1/2 c. frozen broccoli florets, unthawed
12 oz. skinned & boned chicken breasts, cut crosswise into strips 1/2" wide
1/4 c. dry white wine, dry vermouth or water
2 tsp. instant chicken bouillon granules
1/2 tsp. black pepper
1/2 c. half & half
1/4 c. grated Parmesan cheese

1. Heat the oil in a 12 inch skillet over medium heat for 1 minute. Add the onion, red pepper, rosemary and thyme; cover and cook, stirring occasionally, for 8 minutes or until soft.

2. Meanwhile, cook the fettuccine according to package directions, adding the broccoli during the last 4 minutes.

3. Drain the fettuccine and broccoli well. Place in a large serving dish, cover with foil and keep warm.

4. Raise the heat under the skillet to moderately high and stir in the chicken, wine, bouillon granules and black pepper. Cook, uncovered, stirring often, until the chicken is no longer pink on the inside, about 5 minutes.

5. Add the half & half, lower the heat to moderate and cook, stirring 1-2 minutes more, just until it reaches serving temperature. Ladle over the fettuccine and broccoli; sprinkle with the cheese.

Serves 4.