Recipe: Ruby and Emerald Chicken (with sundried tomatoes and broccoli in lemon sauce served over pasta)

Ruby and Emerald Chicken

1 package (16 oz.) penne rigate pasta, cooked al dente
1 1/2 pounds chicken breasts, cut in bite-size pieces
2 cups broccoli flowerettes
3 ounces (1/2 of a 6-ounce container) sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons cornstarch, dissolved in cold water
1 large garlic clove, pressed
1 can (15 oz.) chicken broth
3 ounces (1/2 of a 6-ounce can) jumbo pitted black olive pieces
2 tablespoons freshly squeezed lemon juice
1/4 cup white wine
grated Romano cheese

Cook pasta according to package directions. Drain.

While pasta is cooking, in large frying pan, place 2 tablespoons of reserved olive oil and heat to medium temperature. Add garlic and cook about 1 minute or until brown.

Add chicken and stir-fry about 3 minutes or until light brown and fork can be inserted with ease.

Stir in chicken broth, tomato pieces, olives, lemon juice, wine, broccoli, salt and pepper. Bring to a boil and simmer 3 minutes or until broccoli is tender crisp.

Add dissolved cornstarch and cook until sauce thickens. Serve over pasta; sprinkle with cheese.

Makes 6 servings
From: Robin Colantuno, Downingtown, PA
Source: National Chicken Council