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Description:
Like every good Northern NJ girl who grew up with a strong Italian influence, I love sun-dried tomatoes, capers and especially balsamic vinegar. If you aren't a fan of balsamic, you can knock it down to just 2 tablespoons. Also, always try to use a GOOD balsamic. This is one vinegar where if you go on the cheap, you'll definitely notice the difference!

This is a good dish to experiment with different ingredient amounts to suit it to your personal taste and also make it your own.

Ingredients:
1 (1 lb) package penne
4 cups broccoli florets
1 onion, sliced thin
1 tablespoon olive oil
1/2 lb boneless skinless chicken breast, cut into strips (bite sized works even better!)
3/4 cup sun-dried tomato, in oil,drained and coarsely chopped
1 tablespoon of capers (Rienzi makes the BEST ones)
1/2 cup chicken broth
1 cup heavy cream
5 tablespoons balsamic vinegar (or more to taste)
1 teaspoon salt
1/4 teaspoon pepper
parmesan cheese (to taste)

Directions:
Cook penne to package directions.

Sir in broccoli florets for last 2 minutes.

In the meantime, saute onion in olive oil in large skillet for approximately 6 minutes,

Add chicken strips and saute for 4 minutes.

Stir in sun-dried tomatoes, capers, heavy cream, chicken broth, balsamic vinegar, salt and pepper and simmer 4 minutes. (Feel free to add as much parmesan cheese as you want to add flavor and thickness. It shouldn't be too thick, but enough to coat the broccoli and the pasta once you add them together.

Drain pasta, broccoli; toss with chicken mixture and top with Parmesan cheese.