Penne with Broccoli and Sundried Tomatoes

Here's another weeknight winner.  Like my Cheesy Baked Shells and Broccoli, this recipe meets my qualifications for a home-cooked meal on a weeknight:  I probably have all ingredients in my fridge or pantry, I can prepare it in less than 45 minutes, and the leftovers are great for lunch the next day.  I used to order this meal in a diner all the time, but the service became poor and I decided to make the meal at home.  Mine ended up tasting better than the diner version, so now it's a repeat meal at our home.  I don't even think my husband likes sun dried tomatoes, but he eats this!

This is great hot, at room temperature, or cold.  The leftovers taste and smell great.  You could also use Italian sausage instead of chicken or add more or less of any of the ingredients to suit your taste.  Enjoy!

Penne with Broccoli and Sundried Tomatoes
my interpretation of a diner classic

1 large boneless skinless chicken breast, cut into 1" pieces
1 c. sundried tomatoes, chopped into small pieces
1 lb. penne pasta (I use Barilla)
4 large cloves of garlic, minced
4 cups fresh broccoli florets, blanched (use fresh, it really makes a difference)
1/2 c. Parmesan cheese
1/3 c. extra virgin olive oil

Cook the pasta according to package directions (al dente).

In a large pot, heat 2 tablespoons of oil to medium heat, then add chicken to the heat and cook until done (about 5 minutes).

Add sun dried tomatoes and garlic to chicken.

Cook one minute, then stir in extra-virgin olive oil and cooked pasta.  Stir in broccoli and Parmesan cheese.
Add salt and pepper to taste (I salt the pasta right after I cook it - this dish needs salt, so be sure to taste before you bring it to the table!).