Chicken and Broccoli with Linguine

• 1 1/2 tablespoons olive oil divided
• 4 each chicken breast halves, boneless, 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 onions 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

1. Cut chicken into cubes and sprinkle with pepper.
2. Soak sun-dried tomatoes in hot water 10 minutes.
3. Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; saute chicken just until no longer pink, about 5 minutes.
4. Remove from pan.
5. Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and saute until softened but not browned, about 2 minutes.
6. Stir in garlic, zucchini and broccoli.
7. Add 3/4 cup of the chicken broth, cover and simmer 3 to 5 minutes, or until broccoli is crisp-tender.
8. Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables.
9. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.
10. Heat cream in microwave 30 seconds and stir into pan.
11. Season to taste with salt and pepper and serve immediately over linguine or other pasta.

olive oil, chicken breast halves, black pepper, tomatoes, onions, garlic, zucchini, broccoli florets, chicken broth, vermouth dry, oregano, cornstarch, red pepper, heavy whipping cream, pasta, parmesan

Taken from recipeland.com/recipe/v/chicken-broccoli-linguine-40648 (may not work)