1/4 C. reduced-sodium soy sauce
2 T. each, honey and lime juice
1 T. each, olive oil, Dijon mustard and balsamic vinegar
1 tsp. minced garlic
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/2 C. sun-dried tomatoes (not oil packed)
8 ounces uncooked wholegrain bow-tie pasta ( I used whole wheat elbow mac. that I had on hand)
3 Cups broccoli florets
1/2 C. chopped green onions
In a small bowl, whisk together soy sauce, honey, lime juice, olive oil, mustard, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 minutes.
Pour 1 C. boiling water over sun-dried tomatoes and let soak for 15 minutes. Drain tomatoes and chop. Set aside.
Prepare pasta according to package directions. Add broccoli florets to pasta cooking water for last 3 minutes. Drain pasta and broccoli and return to pot. Keep warm.
Transfer chicken and marinade to a large, non-stick skillet. Cook and stir over medium-high heat until chicken is cooked through, about 6 to 7 minutes. Add pasta, broccoli, sun-dried tomatoes and green onions. Mix well. Serve immediately. I served this with squash and green beans.