Directions

• Wash broccoli, remove stems, and cut the florets into bite-sized pieces.  
• Wash the red bell pepper, deseed the pepper, and dice.  
• Rinse chicken breasts and cut them into 1-inch pieces.
• Place the chicken pieces into a large resealable bag along with the Italian dressing mix.  Shake the bag to thoroughly coat the chicken.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  
• Once the oil begins to smoke, add the broccoli and red pepper to the skillet.  
• Toss the vegetables in the oil and cook for about 5 minutes.
• Remove the vegetables to a bowl and keep warm.  Wipe the skillet clean.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium-high heat.  
• Once the oil begins to smoke, add the chicken pieces to the skillet.
• Sear the chicken on both sides and then turn the heat down to medium.  
• Continue to cook the chicken until it has reached an internal temperature of 160 degrees F.  
• Remove the chicken and all the juices to the bowl with the vegetables and keep warm.
• Prepare the pasta according to the package directions.
• Return your large skillet to low-medium heat.  Stir in milk, sour cream, garlic, nutmeg, salt, pepper, and cheese.  Whisk smooth.
• Heat the sauce, constantly stirring, for 3 minutes or until thick and bubbling.
• Combine pasta, chicken, vegetables, and sauce in a large bowl.  Toss to thoroughly combine.  Serve with additional Parmesan cheese.