Ingredients: 
1 1/2 pounds chicken breasts, cut in bite-size pieces
2 cups broccoli flowerettes
1/2 of a 6-ounce container sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons cornstarch, dissolved in cold water
1 large garlic clove, pressed
1 can (15 ounces) chicken broth
1/2 of a 6-ounce can jumbo pitted black olive pieces
2 tablespoons freshly squeezed lemon juice
1/4 cup white wine
1 package (16 ounces) penne rigate pasta, cooked al dente according to package directions
Grated Romano cheese