Linguine with Chicken, Lemony Broccoli and Sundried Tomatoes

Ingredients
3-4 boneless, skinless chicken breasts
1 large broccoli, about 1 ¹⁄₂ pounds, cut into florets
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon lemon zest
12 sundried tomatoes, packed in oil, drained, and coarsely chopped
Salt and ground black pepper, to taste
1 pound linguine

Instructions
1. Heat 1 tablespoon oil in large nonstick skillet over medium heat.  Cook chicken for 10-15 minutes per side, or until done, depending on the thickness of the breasts.  Remove from skillet, slice, and reserve.  

2. Add 1 tablespoon oil to skillet and heat over medium heat.  Add the broccoli and cook, stirring, until it is tender crisp, about 5-10 minutes.  Add garlic and cook until garlic is fragrant, about 30-60 seconds.  Add the zest and tomatoes and stir to heat through.  Add the chicken and salt and pepper, to taste.  

3. Meanwhile, bring a large pot of salted water to boil and cook pasta as instructed on the packaging.  Drain pasta and toss with chicken broccoli mixture.  Serve.  

Comments
This is a simple, tasty pasta dish.  It’s also extremely easy to omit the chicken for a vegetarian dish.  It’s nice and light thanks to the lemon zest and the lack of an actual sauce.  Served with a green salad, this makes a perfect summertime, or anytime, meal!

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