Preheat oven 350. Make pesto in food processor blend basil, sundried tomatoes, 3 cloves garlic, pine nuts, parmesan cheese, and 1/2 cup olive oil (more to desired consistency) blend until smooth. Set aside 1/4 of mixture.
With 3/4 of pesto top chicken tenders and bake 15 min.
Make penne according to package directions. Steam broccoli.
In saute pan, heat 1 TBS olive oil, add 2 TBS flour and cook until bubbly add chicken stock. and 2 cloves garlic cook 2 minutes more. Add reserved pesto and mozzarella cheese, stirring constantly. Sir in penne.
Divide chicken, broccoli, and penne between containers.
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