Ruby and Emerald Chicken

  • Yield: 6 servings


1-1/2pound chicken breasts, cut in bite-size pieces
2cups broccoli flowerettes
1/2-- (6-ounce) container sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved
1teaspoon salt
1/8teaspoon freshly ground pepper
1-1/2tablespoon cornstarch dissolved in cold water
1large garlic clove, pressed
1-- (15 ounce) can chicken broth
1/2-- (6 ounce) can jumbo pitted black olive pieces
2tablespoons freshly squeezed lemon juice
1/4cup white wine
1package (16 ounce) penne rigate pasta, cooked al dente according to package directions
-- Grated Romano cheese


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