Recipe - Chicken And Broccoli With Linguine

1 One half tablespoon Olive oil, divided use
4 Boneless, skinless chicken
breast halves, cut into
1" cubes
Freshly ground black pepper
10 Sundried tomatoes, soaked
10 minutes in hot water(opt
One fourth cup Chopped onion
1 teaspoon Minced garlic
1 One half cup Sliced zucchini
1 One half cup Broccoli florets
1 One half cup Chicken broth, divided use
One fourth cup Dry vermouth or white wine
1 teaspoon Oregano
1 One half teaspoon Cornstarch
One fourth teaspoon Hot red pepper flakes
One fourth cup Heavy cream
10 ounce Linguine, cooked according
to package direction
Parmesan cheese

Cut chicken into cubes and sprinkle with pepper. Soak sundried
tomatoes in hot water 10 minutes.

Heat 1 tablespoon of the olive oil in large, heavy, nonstick skillet;
saute chicken just until no longer pink, about 5 minutes. Remove from
pan.

Add remaining One half tablespoon olive oil to skillet; stir in onion and
saute until softened but not browned, about 2 minutes.

Stir in garlic, zucchini and broccoli. Add Three fourths cup of the chicken
broth, cover and simmer 35 minutes, or until broccoli is
crisptender.

Combine oregano and cornstarch with remaining Three fourths cup chicken broth
and add to vegetables. Return chicken to pan, add hot red pepper
flakes and cook over brisk heat until slightly thickened and bubbly.

Heat cream in microwave 30 seconds and stir into pan. Season to taste
with salt and pepper and serve immediately over linguine or other
pasta.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip