A match made in heaven?

I think chicken and broccoli go together extremely well.  Like peas and carrots well.  Maybe even peanut butter and jelly well.  I don't know what it is, but when I make pasta with anything other than tomato sauce, I enjoy it more with chicken and broccoli in it.

Since I'm going back to Los Angeles this weekend, I needed to clear out the fridge, and my friend, Amanda, and I were quite hungry come dinner time.  I had a lot of leftover spaghetti from when I ate it with the chicken alfredo sauce, so I decided to use it to make this quick and easy pasta dish.  I'm also really glad that I have frozen chicken breast on hand at virtually all times because I just whipped two out, defrosted, and got them right into the pot to cook.  After the chicken was browned a bit, I threw in the broccoli and some chopped garlic.  Once they were done (well, the broccoli was slightly under, but who's counting?), I threw in like a whole stick of margarine, melted it, threw in the pasta, then poured a copious amount of parmesan cheese and a bit of garlic salt on top.  The whole thing came together pretty nicely, and the fresh garlic made a huge difference compared to when I normally make noodles this way with just garlic salt.

I'm going to eat out over the weekend.  A lot.  In-N-Out, El Pollo Loco, maybe Mama's Lu if I'm lucky.