CAJUN CHICKEN AND BROCCOLI ALFREDO

TO MAKE THIS DELICIOUS RECIPE, YOU’LL NEED:
+470g/1lbs.Of “penne”, but you can use any small pasta you have.
+2 C.Of Broccoli Florets.
+470G/1Lbs.Of Skinless Chicken Breast Cutlets.
+3 Cloves Garlic.
+2 C.Of Heavy Cream.
+2 C.Of Shredded Wisconsin Parmesan Cheese.
+1/2 C.Of Dry White Wine.
+3 Tbsp.Of Cajun Seasoning.
+2 Tbsp.Of Olive Oil.
+2 Tbsp.Of Butter.
+Salt+Pepper To Taste.

INSTRUCTIONS:
+STEP 1+Heat the oven to 200 ° Fahrenheit.
+STEP 2+Bring 4 quarts of salted water to a boil in a large pot.
+STEP 3+Add the pasta and cook for approximately 10 minutes until al dente