Creamy Chicken and Penne

1 lb. Penne Pasta

4 Cups Broccoli Florets

1 Onion Sliced

1 Tbsp. Olive Oil

½ lb. Boneless Skinless Chicken Breasts (cut into 3x1 inch strips)

1 Can Diced Tomatoes (drained)

1 Cup Heavy Cream

½ Cup Chicken Broth

2 Tbsp. Balsamic Vinegar

1 tsp. Salt

¼ tsp. Black pepper

¾ cup Parmesan Cheese

Prepare penne as directed.   Stir in 4 cups broccoli florets for last 2 minutes of cooking time. 

In skillet sauté onion in olive oil until softened.  Add chicken sauté 4 minutes.  Stir in diced tomatoes, cream chicken, broth and balsamic vinegar, salt and pepper; simmer 4 minutes.  Drain pasta, broccoli; toss with chicken mixture and ¾ cup grated Parmesan cheese