INSTRUCTIONS
1. Begin by skinning the chicken breast and cut into strips. Next drain the sun-dried tomatoes and slice thinly.
2. In a skillet or saucepan, sautee the garlic in oil until golden. Now add the strips of chicken and sautee until cooked.
3. Push the chicken to one side of the pan and add the broccoli florets. Saute the broccoli until they are crisply tender.
4. Add the sun-dried tomatoes, the seasonings, the White wine, and the chicken broth.
5. To complete the sauce, add the butter, cover for 5 minutes over low flame.
6. Remove from heat.
7. Add the cooked pasta and toss.
8. Serve with grated Parmesan cheese, if desired.
