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Recipe submitted by Robin Colantuno, Downingtown, PA

Ruby and Emerald Chicken

1 1/2 pounds chicken breasts, cut in bite-size pieces
2 cups broccoli flowerettes
1/2 of a 6-ounce container sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons cornstarch, dissolved in cold water
1 large garlic clove, pressed
1 can (15 ounces) chicken broth
1/2 of a 6-ounce can jumbo pitted black olive pieces
2 tablespoons freshly squeezed lemon juice
1/4 cup white wine
1 package (16 ounces) 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.
2. Add chicken and stir-fry about 3 minutes or until light brown and fork can be inserted with ease.
3. 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.
4. Add dissolved cornstarch and cook until sauce thickens. Serve over pasta; sprinkle with cheese.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.