Chicken and Broccoli Fettuccini Skillet Dinner

1. Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.

3. Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder; bring to a boil.

4. Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once.

5. Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender.

6. Stir in Parmesan cheese until melted and sauce has thickened.

7. Garnish with additional Parmesan cheese, if desired.

Recipe Note:

For Chicken and Broccoli Fettuccini "alla Carbonara" add 2 tablespoons crumbled bacon bits and 1 cup frozen thawed peas.