Pasta Primavera

1-2 cloves of fresh garlic
2 boneless, skinless chicken breasts
1 cup of Broccoli (Fresh or Frozen)
Baby carrots, thinly sliced
10 oz fresh fettuccine
8 tablespoons unsalted butter, at room temperature
1/2 cup grated Parmesan cheese, at room temperature
1 cup heavy cream (light cream works for a lower fat recipe)
Salt and pepper
Olive Oil

Cook pasta, drain, and set aside. Cook veggies to desired done-ness.
Cut garlic cloves into small chunks and lightly saute in a small skillet  with olive oil. Cut chicken into cubes and saute in the garlic/olive oil. In the meantime, melt butter over low heat. Some recipes suggest that you lightly whip the cream, but I usually don’t. Gradually add the cream to the butter, stirring continually, and cook until slightly reduced. Continue stirring as you gradually add the parmesan cheese. Add pasta, veggies, and chicken. Use salt and pepper to taste.