1 tsp. olive oil
1 pound of pork or chicken cut into 1/2 inch cubes
2 cans (14 oz. each) chicken broth
8 ounces penne pasta
1 tbsp. orange or lemon zest, finely shredded
1 pkg. of frozen broccoli florets
1 2 cup craisins (dried cranberries) or dried cherries
1/4 tsp. salt
1/4 tsp. ground black pepper
1/3 c. walnuts, coarsely chopped
Grated Parmesan cheese to taste

In a large nonstick skillet, over medium- high heat, heat oil. Add pork cubes, cook and stir 2 or 3 minutes, until browned. Add broth and bring to a boil. Add pasta, zest, and craisins. Cover and cook about 10 minutes until pasta is al dente. While pasta is cooking, remove outer wrapping from the frozen broccoli, place broccoli in microwave oven and microwave on high for 3 minutes. Cut broccoli florets into bite size pieces. Add broccoli florets to cooked pasta, continue cooking pasta mixture uncovered until liquid is reduced and sauce is thickened, stirring constantly. Remove from heat and stir in salt, pepper and walnuts. Serve with cheese.

Serves 6.