Serves 4
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a small bowl, mix together sun-dried tomatoes and white wine. Set aside to soak. |
3. | In large, nonstick skillet, heat olive oil over medium high heat. Add onion and garlic. Sauté onion and garlic until almost soft. |
4. | Add chicken, salt, pepper, basil and oregano. Sauté until chicken is no longer pink. |
5. | Add broccoli with sun-dried tomato mixture. Sauté just until broccoli turns bright green. |
6. | Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly. |
7. | Add pasta and broth to skillet. |
8. | Mix until ingredients are incorporated and heated through. |
9. | Remove from heat and mix in Parmesan cheese. |
10. | Pour onto serving platter. Garnish with chopped tomatoes and serve. |