Ingredients
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1 medium onion
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2 tbsp olive oil
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1 (8.5 oz) jar julienned sun-dried tomatoes , drained
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1 cup low sodium chicken broth
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1 (12 oz) pkg broccoli florets
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1 lb frozen peeled shrimp, thawed
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½ (16 oz) pkg angel hair pasta
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½ cup parsley
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2 tbsp cream
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⅓ cup crumbled feta cheese
Steps
1
Bring a pot of salted water to a boil. Halve the onion and cut into thin slices.
2
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2 min. Add the sundried tomatoes, chicken broth, and broccoli. Mix to combine. Cook, stirring occasionally for 5 min., or until broccoli is tender. Add the shrimp and cook until pink, turning occasionally.
3
While broccoli and shrimp cook, prepare the pasta in the boiling water according to package directions. Chop the parsley. Remove the vegetable-shrimp mixture from the heat and stir in the cream. Add drained pasta and toss to combine. Finish with crumbled feta and chopped parsley.
