You are here: Home » Recipes » Ruby and Emerald Chicken Ruby and Emerald Chicken Yield 6 servings PrintEmail Ingredients 1-1/2 pound chicken breasts, cut in bite-size pieces2 cups broccoli flowerettes1/2 -- (6-ounce) container sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved1 teaspoon salt1/8 teaspoon freshly ground pepper1-1/2 tablespoon cornstarch dissolved in cold water1 large garlic clove, pressed1 -- (15 ounce) can chicken broth1/2 -- (6 ounce) can jumbo pitted black olive pieces2 tablespoons freshly squeezed lemon juice1/4 cup white wine1 package (16 ounce) penne rigate pasta, cooked al dente according to package directions -- Grated Romano cheese Instructions 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.