Chicken Spaghettini with Broccoli, Pine Nuts and Sun-Dried Tomato
Source: Six O'clock Solutions - Eve Johnson/Vancouver Sun
Yield: 4 servings

3/4 pound spaghettini
3 cups broccoli flowerets
1/3 cup olive oil
3/4 pound skinless boneless chicken breasts; cut into thin strips
2 tablespoons crushed garlic cloves
1/8 teaspoon dried crushed hot red pepper
1/4 cup sun-dried tomatoes (packed in oil); drained and sliced thin
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
salt and pepper
1/3 cup toasted pine nuts (see note)

Cook spaghettini in large amount of boiling salted water until tender, adding broccoli 2 minutes before end of cooking time. Drain pasta and broccoli; return to pot.

Meanwhile, heat oil in large heavy fry pan over medium-high heat. Add chicken, garlic and dried red pepper; saute for 2 minutes. Add sun-dried tomatoes and saute for 1 minute or until chicken is no longer pink inside.

Add chicken mixture to pasta and broccoli; toss. Add cheese, basil and salt and pepper to taste; toss. Serve sprinkled with pine nuts.

Note: To toast pine nuts, put in fry pan over medium heat for 3 to 5 minutes or until golden, stirring frequently.

Add a loaf of crusty Italian bread and finish with a spinach-and-mushroom salad after the pasta.