1

Heat the oil in a 12-inch skillet over moderate heat for 1 minute. Add the onion, red pepper, rosemary, and thyme; cover and cook, stirring occasionally, for 8 minutes or until soft.

2

Meanwhile, cook the fettuccine according to package directions, adding the broccoli during the last 4 minutes.

3

Drain the fettuccine and broccoli well, place in a large serving dish, cover with foil, and keep warm.

4

Raise the heat under the skillet to moderately high and stir in the chicken, wine, bouillon granules, and black pepper. Cook, uncovered, stirring often, until the chicken is no longer pink on the inside -- about 5 minutes.

5

Add the half and half, lower the heat to moderate, and cook, stirring, 1 to 2 minutes more -- just until it reaches serving temperature. Ladle over the fettuccine and broccoli and sprinkle with the cheese.