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

Directions

1. 1) Slice the chicken into 1-inch pieces and season with the measured spices, tossing to coat.
2. 2) Heat a nonstick skillet over medium-high heat and swirl in oil to coat the bottom.
3. 3) Cook the chicken until browned and cooked through, about 4–6 minutes, then transfer to a plate.
4. 4) Dice the onion and mince the garlic; slice the sun-dried tomatoes.
5. 5) In the same skillet, add a touch more oil and cook the onion and garlic with the tomatoes and crushed red pepper until the onion is translucent, about 3 minutes.
6. 6) Grate Parmesan finely while the vegetables cook.
7. 7) Bring a small pot of salted water to a boil, add broccoli florets and stems, and cook 3 minutes until crisp-tender; drain and pat dry.
8. 8) Return the chicken to the skillet with the broccoli, stirring until everything is heated through, about 2 minutes.
9. 9) Sprinkle with Parmesan and pine nuts, then divide onto plates and serve.
10. 10) If desired, season with additional pepper to taste.