Jenny's blog: "good stuff to eat"

1. 3 tablespoons olive oil 2. 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces 3. 1 tablespoon chopped onion 4. 2 cloves garlic, chopped 5. 2 (14.5 ounce) cans diced tomatoes 6. 2 cups fresh broccoli florets 7. salt and pepper to taste 8. 1 pinch dried oregano 9. 18 ounces dry penne pasta 10. 1/4 cup fresh basil leaves, cut into thin strips 11. 2 tablespoons grated Parmesan cheese Nutrition Info Per Serving * Calories: 366 kcal * Carbohydrates: 50 g * Dietary Fiber: 3 g * Fat: 7 g * Protein: 23 g * Sugars: 5 g 2. Cooking Directions 1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent. 2. Add tomatoes, broccoli, salt , pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes. 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well. 4. Add basil and toss well; top with Parmesan cheese. Serve. Yield: 8 servings