Sun-Dried Tomato Chicken with Broccoli, Pine Nuts & Parmesan

[Sincerely-Food-Chef]

Ingredients

• 4 crowns broccoli
• 1 ½ lb chicken breasts, boneless skinless
• 4 cloves garlic
• 4 oz Parmesan cheese
• ¼ cup pine nuts
• 20 sun-dried tomatoes, oil-packed
• 1 medium yellow onion
• black pepper
• crushed red pepper
• extra virgin olive oil
• garlic powder
• salt

Instructions

1. Fill a large pot about halfway with hot water (from the tap). Add salt, cover with a lid and bring to a boil over high heat.
   • 2 tsp salt
2. Wash the broccoli and cut the florets into bite-sized pieces. Peel and small dice (or julienne) the stems.
   • 4 crowns broccoli
3. Once the water comes to a boil, uncover, add broccoli florets and stems, and stir for a few seconds. Cook until crisp-tender, about 3 minutes. Once done, drain in a colander and then lay the broccoli on a clean towel and pat dry.
4. Cut chicken into 1-inch pieces. Season with spices and toss to coat.
   • 1 ½ lb chicken breasts, boneless skinless
   • 1 tsp garlic powder
   • ½ tsp salt
   • ¼ tsp black pepper
5. Preheat a skillet over medium-high heat. When the skillet is hot, add olive oil and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
6. Add the chicken to the skillet; cook, stirring occasionally, until the pieces are browned and cooked through, 4-6 minutes. Remove from heat.
7. Meanwhile, peel and small dice onion. Peel and mince garlic.
   • 1 medium yellow onion
   • 4 cloves garlic
8. Thinly slice sun-dried tomatoes.
   • 20 sun-dried tomatoes, oil-packed
9. Return the pot to medium heat and add oil, onion, garlic, tomatoes, and crushed red peppers. Cook, stirring frequently, until onions are translucent, about 3 minutes.
   • 2 tsp extra virgin olive oil
   • ½ tsp crushed red pepper
10. Finely grate Parmesan.
    • 4 oz Parmesan cheese
11. Add the broccoli and chicken to the pot and continue to cook, stirring continuously, until broccoli and chicken are heated through, about 2 minutes.
12. To serve, divide between plates and top with Parmesan cheese and pine nuts. Enjoy!
    • ¼ cup pine nuts