3 Boneless Chicken Breasts trimmed and cut thin

Marinate with 1/4 cup Olive Oil, 3 pressed Garlic Cloves, Juice of 1 Lemon, Salt and Pepper

Grill the marinated chicken and cut into small, bite sized pieces (cover to keep warm)

Cook the pasta el-dente (reserve 1 cup of the water from the pasta before draining for the sauce)

Trim, wash, and snap the broccoli so each piece is bite sized

In a large saute pan over medium heat, melt 1/4 stick of butter in pan, press 4 cloves of garlic into pan and heavily brown, add ground pepper as it’s browning.

Add 1/4 cup olive oil, stir, add a salt and pepper, stir.

Add Juice of 3 lemons, stir, cook for 5 minutes.

Add a little bit of the heavy cream and whisk until blended then add the remaining heaving cream, whisk until blended, add nutmeg and cook for 5 minutes.

Add 3/4 cup of the pasta water, whisk until blended.

Grate Asiago cheese into the sauce and melt until smooth (about 10 minutes). Taste test! More lemon? Need to add a tiny bit of sugar? More Salt? Pepper? Nutmeg? Pasta Water? Cheese? I will typically add a bit more water, cheese, salt and pepper. Once the sauce tastes great:

Once the sauce is ready in the saute pan, add 1/2 of the pasta, stir and heat, add the chicken, stir and heat, add another 1/4 of pasta, finally add the broccoli. Continuously stir to evenly heat up the entire meal. It’s ready when everything is sauce covered and the broccoli is nice and crisp but cooked.

Add a lid if needed to help heat it all up - just be careful not to overcook the broccoli, no one likes limp broccoli :)

Serve onto plates directly from pan or serve in a big bowl.