1 lb. penne pasta
4 cups fresh broccoli florets
1 onion, sliced
2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
3/4 c. sundried tomatoes in oil, drained and chopped
1 c. heavy cream
1/2 c. chicken broth
2 T. golden balsamic vinegar
1 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 c. grated Parmesan cheese

Put large pot of water on to boil for the penne pasta. Sauté onion slices in olive oil until softened, about 6 minutes. Add chicken breast strips; sauté about 5 minutes. Stir in chopped sundried tomatoes, chicken broth, balsamic vinegar, salt, pepper and cream. Simmer to finish cooking chicken and blend flavors. Cook penne according to package directions, adding broccoli to the pot during the last 3 minutes of cooking time. Drain pasta and broccoli. Toss with chicken mixture, and add the Parmesan cheese as you toss.

Serve on a large platter, garnished with extra Parmesan cheese. Crushed red pepper adds an extra zing. I also vary this dish by adding peeled, deveined shrimp to the mixture at the end of the cooking time. Serve with a big Caesar salad and toasty garlic bread.