Chicken & Broccoli With Linguine
main dish
1 1/2 tablespoon olive oil, divided use
4 boneless, skinless chicken breast h; alves, cut into 1 cubes
1 freshly ground black pepper
10 sun-dried tomatoes, soaked 10 minut; es in hot water(opt
1/4 cup chopped onion
1 teaspoon minced garlic
1 1/2 cup sliced zucchini
1 1/2 cup broccoli florets
1 1/2 cup chicken broth, divided use
1/4 cup dry vermouth or white wine
1 teaspoon oregano
1 1/2 teaspoon cornstarch
1/4 teaspoon hot red pepper flakes
1/4 cup heavy cream
10 oz linguine, cooked according to packa; ge direction
1 parmesan cheese
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; saute 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 saute 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.
Yield: 8 servings
