Joanne posted 04-03-98
Broccoli with Sundried Tomatoes
2 tbs. olive oil
2 garlic cloves, chopped
1/2 lb. broccoli floret
1 cup chicken broth
1 cup dry white wine
24 sundried tomatoes, cut into strips with scissors
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. thyme
1/2 tsp marjoram
ground black pepper
Heat oil in skillet. Add garlic, broccoli and saute about 1 minute. Add broth and wine and bring to boil.
Stir in sun dried tomatoes and herbs.
Reduce heat, cover and simmer until broccoli is tender 10 -12 min.
Spoon over cooked pasta