Chicken, Broccoli and Sun Dried Tomato Pasta

• 1 pound Liguine
• 3 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Olive Oil
• 2 whole Garlic Cloves, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 cup Chicken Stock
• 12 pieces Sun-dried Tomatoes, Julienned
• 3 cups Broccoli, Boiled For 1 Minute And Cooled
• 1/2 cups Shredded Parmesan Cheese

1. Prepare linguine according to package directions.
2. Season the chicken breasts with salt and pepper.
3. In a saute pan, heat olive oil.
4. Add chicken and saute for about 4 minutes on each side over medium high heat, being careful not to burn the oil.
5. Remove the chicken breasts from the pan.
6. Add the garlic and red pepper flakes to the oiled pan and saute for one minute.
7. Add the chicken stock and bring to a boil, scraping up brown bits.
8. When the stock is reduced by half, add the chicken, tomatoes and broccoli heating through.
9. Meanwhile drain linguine, reserving a cup of pasta water.
10. Turn the heat to high on the chicken sauce and add linguine.
11. Add pasta water if pasta is too dry.
12. Check for salt and add cheese.

liguine, chicken breasts, olive oil, garlic, red pepper, chicken, tomatoes, broccoli, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-broccoli-and-sun-dried-tomato-pasta/ (may not work)