1 Tbsp. olive oil
1 to 1-1/4 lb. (2 -3) boneless, skinless chicken breasts, cut into 1" cubes
freshly ground black pepper
1/2 cup onion, diced
1 Tbsp. chopped garlic
1 Tbsp. fresh oregano, chopped
1 1/2 cups (2 to 3 small) zucchini, sliced
1 1/2 cups (1 head) broccoli, chopped
1 cup diced tomatoes
1 1/2 cups water
1 Tbsp. chicken bouillon base
1/4 cup dry white wine
1/4 tsp. hot red pepper sauce
1-1/2 Tbsp. cornstarch
1/2 cup milk
Parmesan cheese, grated
4 Boneless, skinless chicken breast halves, cut into 1" cubes
Freshly ground black pepper
10 Sun-dried tomatoes, soaked -10 minutes in hot water(opt)
1/4 c Chopped onion
1 ts Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 ts Oregano
1 1/2 ts Cornstarch
1/4 ts Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according to package direction
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté 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 sauté 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.