linguine with chicken, sundried tomatoes and broccoli rabe

olive oil
2 whole garlic cloves
1/4 cup thinly sliced onions
1 bunch broccoli rabe--stem ends removed
1/2 cup sundried tomatoes packed in oil--sliced--reserving the oil
cooked chicken breast (i pan fry thinly pounded chicken breasts in a little olive oil and season with salt and pepper)...trader joes sells a flavorful caesar chicken that would work nicely in a pinch.
1 lb linguine--cooked in salted water
1/4 cup white wine, chicken broth or pasta water
1 tsp black pepper
1 Tbs unsalted butter
salt to taste
shaved or grated parmesan cheese

pour a thin layer of olive oil to coat the bottom of a large frying pan.  toss in whole garlic cloves and cook until toasted brown.  remove the garlic and throw away.  toss in the onions and the broccoli rabe and cook until the broccoli begins to brighten and soften.  add the sundried tomatoes, the tomato oil and the chicken. when you see that the broccoli and onion are beginning to look like they might be over-cooking, toss in the wine or other liquid.  cook to reduce and make a bit of a sauce.  drop the cooked pasta in and toss to coat.  add the knob of butter and the pepper. taste for salt.  stir in a little parmesan cheese, but save the heavier hand for serving.