Ingredients

• 3 tablespoons olive oil
• 1 pound skinless , boneless chicken breast halves - cut into 1 inch pieces
• 1 tablespoon chopped onion
• 2 cloves garlic , chopped
• 2 , 14.5 ounce
• 2 cups fresh broccoli florets
• salt and pepper to taste
• 1 pinch dried oregano
• 18 ounces dry penne pasta
• 0.25 cups fresh basil leaves , cut into thin strips
• 2 tablespoons grated Parmesan cheese

Instructions

1. 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. 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. 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. 4 Add basil and toss well; top with Parmesan cheese. Serve.

Nutrition per serving