Chicken and Broccoli Pasta

3 tablespoons olive oil

1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

1 tablespoon chopped onion

2 cloves garlic, chopped

2 (14.5 ounce) cans diced tomatoes

2 cups fresh broccoli florets

salt and pepper to taste

1 pinch dried oregano

18 ounces dry penne pasta

¼ cup fresh basil leaves, cut into thin strips

2 tablespoons grated Parmesan cheese

In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.

Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.

Add basil and toss well; top with Parmesan cheese. Serve.