Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1/2 cup julienned sun-dried tomatoes
1/2 cup dry white wine
2 tablespoons olive oil
1 large onion, cut in crescents
4 large cloves garlic, minced
1 1/4 lbs boneless, skinless chicken breast, cut into thin strips
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 lb broccoli florets
1 cup chicken broth
1/4 cup grated Parmesan cheese
1 large ripe tomato, chopped

Directions

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.