1 1/2 tb Olive oil, divided use

      4    Boneless, skinless chicken

           -breast halves, cut into
           -1" cubes
           Freshly ground black pepper
     10    Sun-dried tomatoes, soaked

           -10 minutes in hot water(opt
    1/4 c  Chopped onion

      1 t  Minced garlic

  1 1/2 c  Sliced zucchini

  1 1/2 c  Broccoli florets

  1 1/2 c  Chicken broth, divided use

    1/4 c  Dry vermouth or white wine

      1 t  Oregano

  1 1/2 t  Cornstarch

    1/4 t  Hot red pepper flakes

    1/4 c  Heavy cream

     10 oz Linguine, cooked according

           -to package direction
           Parmesan cheese
  Cut chicken into cubes and sprinkle with pepper. Soak sun-dried
  tomatoes in hot water 10 minutes.
  Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet;
  saute chicken just until no longer pink, about 5 minutes. Remove from
  pan.
  Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and
  saute until softened but not browned, about 2 minutes.
  Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken
  broth, cover and simmer 3-5 minutes, or until broccoli is
  crisp-tender.
  Combine oregano and cornstarch with remaining 3/4 cup chicken broth
  and add to vegetables. Return chicken to pan, add hot red pepper
  flakes and cook over brisk heat until slightly thickened and bubbly.
  Heat cream in microwave 30 seconds and stir into pan. Season to taste
  with salt and pepper and serve immediately over linguine or other
  pasta.