Creamy Chicken Pasta with Veggie and Cheese Sauce

Think of this dish as the "healthier" version of Chicken Alfredo - a true "one-pot meal"!

1. In a big pan or dutch oven, saute broccoli (bite-sized florets, 4 cups) for a few minutes until cooked but remaining crisp.  Add garlic (2 cloves, minced) and red pepper (one, thinly sliced) to broccoli and saute for about 2 to 3 minutes.
2. Add whipping cream (1 1/2 cup), grated Parmesan cheese (1 cup), and a mixture of shredded cheddar and Monterey Jack (1 cup, substitute with other cheeses if desired) to pan, and simmer until sauce begins to thicken.
3. Add cooked chicken (3 cups, cubed) and freshly cooked pasta (1/2 lb, preferably penne or rigatoni) to pan and continue to cook for a few minutes until all ingredients are coated evenly with cheese sauce.
4. Season with salt and pepper to taste.  Serve immediately!