Basil Pesto Chicken Orecchietti with Sundried Tomatoes and Broccoli

Adapted from here.

Serves 4

4 cups orecchietti
1/2 cup sun-dried tomatoes, julienned
4 garlic cloves, chopped
1 cup onion, diced
2 chicken breasts, cubed
8 tbs basil pesto
2 cups broccoli, blanched
1 tsp salt
1/2 tsp black pepper

1. Cook pasta according to package directions.
2. In a large skillet over med-high heat, add sun-dried tomatoes, garlic, and onion.  Saute until onions are translucent.
3. Add the chicken to the skillet and cook until cooked through.
4. Turn down the heat to med-low and add the basil pesto.  If necessary, thin the pesto with 1 tbsp water.
5. Add the blanched broccoli and cooked pasta to the skillet.  Toss until evenly coated.  Season with salt and pepper to taste.

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