Ingredients:
1/2# whole wheat farfalle or penne (for those with food allergies use allowed grain pasta)
4 cups broccoli florets or broccolini, cut into bite sized pieces
2 Tbs extra virgin olive oil
4 cloves minced fresh garlic
1/2# raw skinless, boneless chicken breast cut into bite sized pieces
2# cherry tomatoes, halved
1/4 tsp salt (or no salt if salt is restricted)
freshly ground black pepper
1 bunch basil, chopped
1/4 cup grated parmesean cheese

Directions:
Bring large pot of water to a boil and cook the pasta according to the package. Two minutes before the pasta is done, toss in the broccoli. When the pasta is done, strain in a colander and return to the pot. Toss with 1 tbs of olive oil and cover to keep warm. Heat a heavy skillet over medium heat. Add remaining 1 tbs of olive oil and garlic and saute. Add chicken and saute until tender and cooked through about 3 minutes. Add tomatoes, salt, and pepper. Toss in the pasta and broccoli. Garnish with basil and Parmesan cheese. Makes 4 servings