Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil, divided use 1 1/2 c Broccoli florets
4 Boneless, skinless chicken 1 1/2 c Chicken broth, divided use
-breast halves, cut into 1/4 c Dry vermouth or white wine
-1" cubes 1 ts Oregano
Freshly ground black pepper 1 1/2 ts Cornstarch
10 Sun-dried tomatoes, soaked 1/4 ts Hot red pepper flakes
-10 minutes in hot water(opt 1/4 c Heavy cream
1/4 c Chopped onion 10 oz Linguine, cooked according
1 ts Minced garlic -to package direction
1 1/2 c Sliced zucchini Parmesan cheese

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

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

Add remaining 1/2 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 3/4 cup of the chicken
broth, cover and simmer 3-5 minutes, or until broccoli is
crisp-tender.

Combine oregano and cornstarch with remaining 3/4 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.

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