1. Cook 1 pound of penne pasta following package directions; stir in 4 cups broccoli flowerets for last 2 minutes.\n2. Meanwhile, sauté 1 onion, sliced, in 1 tablespoon olive oil in large skillet 6 minutes, until softened.\n3. Add ½ pound boneless, skinless chicken breasts, cut into small pieces; sauté 4 minutes until cooked.\n4. Stir in ¾ cup drained, finely chopped sun-dried tomatoes in oil, 1 cup heavy cream, ½ chicken broth, 2 tablespoons balsamic vinegar, 1 teaspoon salt, and ¼ teaspoon black pepper; simmer 4 minutes.\n5. Drain pasta, broccoli; toss with chicken mixture and ¾ cups grated Parmesan cheese.\n\nMakes 6 servings at $1.50 each.