1/2 lb. – 3/4 lb. Penne pasta (we use whole wheat or Dreamfield’s)
4 c. broccoli florets
1 bunch scallion onions, chopped
2-3 cloves garlic, minced
1 Tbls. olive oil
1 lb. boneless skinless chicken breasts, cut in 3 x 1" strips
3/4 c. sun-dried tomatoes (in olive oil), drained, patted dry & chopped
1/2 c. chicken broth
1 c. heavy cream
2 Tbls. good balsamic vinegar (18 yr or older)
1 t. salt & 1/4 t. pepper
3/4 c. fresh parmesan cheese, grated
Cook pasta according to package directions; add broccoli the last 2 minutes. Drain pasta and broccoli and set aside.
Meanwhile, sauté green onions and garlic in olive oil about 6 min, until softened.
Add chicken and sauté 4 minutes.
Stir in sun-dried tomatoes (drain and pat dry if using packed in oil), heavy cream, chicken broth, balsamic vinegar, salt and pepper; simmer 4 minutes.
In a large pasta bowl, toss chicken mixture, pasta and broccoli, and parmesan cheese.