4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth ( or a couple tsp olive oil)
Chopped Onion, Chopped fresh garlic, salt & pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (8 ounce) package cream cheese, cubed (cold OK, it melts)
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Bring large pot of water to a boil, and stir in penne pasta.
Cook until done, drain and keep warm.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in a little
olive oil with chopped fresh onion and garlic (or use chicken broth);
simmering until done, about 10 minutes until onions are carmelized.
Feel free to throw in some chopped mushrooms, about 6 sun-dried tomatoes chopped
fine, fresh basil etc.
Over medium low heat, stir in cubed cream cheese and broccoli.
Return to simmer, and cook about 5 minutes, stirring occasionally.
Stir in cherry tomatoes, and cook about 1 minute more.
Serve on top of the hot pasta.
VARIATIONS -
Ranch Dressing - Instead of adding the garlic, salt and pepper, add half an envelope of ranch dressing mix
Zucchini or Spinach - Omit the broccoli and add fresh chopped zucchini or spinach
