1 tbsp olive oil
1 ½ lbs boneless, skinless chicken breasts, trimmed and sliced thin
1 small onion, minced
½ cup oil-packed sundried tomatoes, rinsed, patted dry, and sliced thin
8 garlic cloves, minced
⅛ tsp red pepper flakes plus additional for serving
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
½ cup (1 oz) Mexican shredded cheese
Kosher salt and pepper
1 lb broccoli, florets only, cut into 1-inch pieces
12 oz Ancient Harvest Plant-Based Protein Penne pasta
¼ cup fresh basil, thinly sliced into ribbons
Heat 1 ½ tsp of the oil in a 12-inch skillet over high heat until just smoking. Add the chicken and cook until lightly browned but not fully cooked, about 2-3 minutes. Transfer to a bowl.
Lower the heat to medium and add the remaining 1 ½ tsp of the oil to the skillet. When the oil is shimmering, add the onion and cook until softened, about 5 minutes. Stir in the sundried tomatoes, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
Stir in the flour and cook for 1 minute. Slowly whisk in the broth and bring to a simmer. Cook, stirring occasionally until the sauce has thickened, about 15 minutes.
While the sauce thickens, bring 4 quarts of water to a boil; add the broccoli and 1 tbsp Kosher salt. Cook, stirring often until the broccoli is crisp-tender, about 2-3 minutes. Remove broccoli. Cook the pasta in the same water according to package directions.
Once the sauce has thickened, return the chicken and any juices to the skillet. Simmer until the chicken is cooked through, about 2 minutes. Off the heat, season with salt and pepper.
Return the drained pasta to its pot and transfer the chicken mixture, broccoli, and basil to the pot; toss to combine. Sprinkle some additional red pepper flakes over the top of the pasta before serving, if desired. Serve hot.