- 2 Tablespoons Olive Oil, divided
2 Skinless, Boneless Chicken Breast Halves, cut into 1-inch cubes
1 Carrot, sliced diagonally into ¼ inch pieces
1 (10 ounce) package frozen broccoli florets, thawed
2 Garlic Cloves, minced
12 Ounces Angel Hair Pasta
2/3 Cup Chicken Broth
1 Teaspoon Dried Basil
¼ Cup Parmesan Cheese, grated
Heat one tablespoon of the olive oil in a medium skillet over medium heat; add chicken. Cook, stirring until the chicken is cooked through, about five minutes. Remove and drain on paper towels.
Heat the remaining oil in the same skillet. Start the water boiling for the pasta. You can rub the sides of the pot with a little vegetable oil to prevent the water from boiling over. While your waiting for the water add the carrots to the skillet and stir for about four minutes. Add the broccoli and garlic stirring it all for another two minutes longer.
Cook the pasta according to directions. While that's going, add the chicken broth, basil and Parmesan to the skillet. Return the chicken to the skillet and reduce the heat to low, simmering for four minutes.
Drain the pasta and place it in a large serving bowl. Top off with the chicken and veggies. This will serve 2 to 4, depending upon the rest of the meal. You'll want a white wine with it.
Some helpful hints: