Ruby And Emerald Chicken Recipe

Ingredients

• 1 ½ pounds chicken breasts, cut in bite-size pieces
• 2 cups broccoli flowerettes
• ½ 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 ½ tablespoons cornstarch, dissolved in cold water
• 1 large garlic clove, pressed
• 1 can (15 ounces) chicken broth
• ½ of a 6-ounce can jumbo pitted black olive pieces
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup white wine
• 1 package (16 ounces) penne rigate pasta, cooked al dente according to package directions
• Grated Romano cheese

How to make Ruby And Emerald Chicken

1. In large frypan, place 2 tablespoons of reserved olive oil and heat to medium temperature.
2. Add garlic and cook about 1 minute or until brown.
3. Add chicken and stir-fry about 3 minutes or until light brown and fork can be inserted with ease.
4. Stir in chicken broth, tomato pieces, olives, lemon juice, wine, broccoli, salt and pepper.
5. Bring to a boil and simmer 3 minutes or until broccoli is tender crisp.
6. Add dissolved cornstarch and cook until sauce thickens.
7. Serve over pasta; sprinkle with cheese.

Notes