Serves 6 

Ingredients:
3 pounds boneless, skinless chicken thigh meat – sliced into strips 
2 teaspoons salt 
2 teaspoons pepper 
2 teaspoon ground ginger
2 teaspoon red pepper 
2 sticks butter, divided 
13 oz frozen hot Bueno green chile 
4 cloves garlic, crushed 
3 cups heavy whipping cream 
1 (8 oz) package cream cheese, softened and cut into small cubes 
2 cups grated Parmesan cheese 
1 pinch ground nutmeg, or to taste 
2 (10 oz) bags frozen steamable broccoli florets 
1 pound dried pasta – shorter, heartier pastas work best -like penne or bowties 

Directions:
Cook frozen chile in microwave for 5 minutes 

Put on a large pot of water on the stove to boil for the pasta. 

Combine salt, pepper, red pepper and ginger, then toss the spices with the chicken – trying to evenly disperse the spices on the chicken strips. 

Put first bag of broccoli in microwave for 4 minutes. 

Melt butter 1 stick of butter in a frying pan over medium high heat. Add the chicken and all spices and cook, stirring often until chicken is just undercooked, but most of the pink is gone. 

Once pasta water is boiling, salt the pasta water and add all of the pasta in the water to boil. 

Drain most of the water out of the chile. 

Steam second bag of broccoli in microwave for 4 minutes. 

Start the Sauce. In a large pot, over medium high heat, combine the remaining butter, whipping cream, cream cheese, garlic and green chile. Stir often. Once mixture reaching boiling, turn down the heat to a simmer. Then add parmesan cheese, stir and cook until parmesan is incorporated. Add chicken and all of the butter and chicken juices. Drain the broccoli and add it to the sauce. Let Simmer for 5 minutes. Add nutmeg. Taste it and add more salt if needed. 

Once pasta is done, drain the pasta and add it to the sauce. Stir and cook just one minute more. Remove from the heat and let stand for 2 minutes off the heat.  Then serve.