Chicken and Broccoli with Linguine

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1 1/2	tablespoons	olive oil	divided
4	each	chicken breast halves, boneless and skinless	cut into 1 inch cubes
1	x	black pepper	freshly ground
10	each	sundried tomatoes	soaked 10 minutes in hot water, optional
1/4	cup	onion	chopped
1	teaspoon	garlic	minced
1 1/2	cups	zucchini	sliced
1 1/2	cups	broccoli florets
1 1/2	cups	chicken broth	divided
1/4	cup	vermouth	dry
1	teaspoon	oregano
1 1/2	teaspoons	cornstarch
1/4	teaspoon	red pepper flakes
1/4	cup	heavy whipping cream
10	ounces	pasta, linguine	cooked according to package directions
1	x	parmesan, parmigiano-reggiano cheese, grated

Directions

Cut chicken into cubes and sprinkle with pepper.

Soak sun-dried tomatoes in hot water 10 minutes.

Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes.

Remove from pan.

Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.

Stir in garlic, zucchini and broccoli.

Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender.

Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables.

Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.

Heat cream in microwave 30 seconds and stir into pan.

Season to taste with salt and pepper and serve immediately over linguine or other pasta.

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Member Review

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This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

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