1. Bring a pot of salted water to a boil. Halve the onion and cut into thin slices.
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2 min. Add the sundried tomatoes, chicken broth, and broccoli. Mix to combine. Cook, stirring occasionally for 5 min., or until broccoli is tender. Add the shrimp and cook until pink, turning occasionally.
3. While broccoli and shrimp cook, prepare the pasta in the boiling water according to package directions. Chop the parsley. Remove the vegetable-shrimp mixture from the heat and stir in the cream. Add drained pasta and toss to combine. Finish with crumbled feta and chopped parsley.
Per serving: 583 calories, 23g fat, 6g saturated fat, 162mg cholesterol, 993mg sodium, 66g carbohydrate, 6g fiber, 3g sugar, 32g protein