Chicken Broccoli Fettuccini

Cook fettuccini aldente, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center. Sprinkle the seasoned salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When chicken and broccoli are cool, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well. Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Place pasta in the bottom of a spray coated casseroles or baking pans. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pans tightly and heat in 350 degree F. oven for about 30 minutes or until very hot. DO NOT bring to a boil or the sauce will curdle. Remove from oven and allow to sit a few minutes for pasta to absorb some of the sauce.