Sun-Dried Tomato Pasta

Even though it's only September 29, New England has had it's share of brisk fall days. Brisk fall days, always mean comfort food on the menu.

Sun-Dried Tomato Pasta
adapted from (Pasta Lazio by John Barricelli from Martha Stewart)

• 4 Tbsp olive oil
• 2 Boneless, skinless chicken fillets
• 1 pound pasta
• 8 ounces sun-dried tomatoes, packed in oil, drained, and thinly sliced lengthwise
• 2 cloves garlic, sliced
• 1/2 cup white wine
• 2 Tbsp butter
• 2 Tbsp chopped flat-leaf parsley
• 2 cups of steamed brocolli
• Salt
• Black pepper

Directions

1. Preheat a medium size skillet and brush with 2 Tbsp of olive oil.
2. Season chicken breasts with salt and pepper; place and place in the skillet.
3. Cook, turning once, until cooked through.
4. Bring a large pot of salted water to a boil over high heat.
5. Add pasta and cook according to package directions.
6. Heat remaining 2 Tbsp of olive oil in a large skillet over medium heat.
7. Add garlic and cook until softened.
8. Add tomatoes and cook until heated through.
9. Add wine and bring to a boil.
10. Add butter and swirl until melted and well combined.
11. Remove chicken from grill, cut into strips and add to skillet.
12. Drain pasta and transfer to a large serving bowl.
13. Pour chicken mixture and broccoli to pasta and toss to combine.
14. Sprinkle with parsley and serve.