Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked angel hair pasta

  2. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  3. 2 tablespoons olive oil, divided

  4. 2 medium carrots, sliced diagonally

  5. 1-1/2 cups fresh broccoli florets

  6. 2 to 3 teaspoons minced garlic

  7. 1-1/3 cups chicken broth

  8. 1/2 cup grated Parmesan cheese

  9. 2 teaspoons dried basil

  10. 1/2 teaspoon salt Additional grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until chicken is no longer pink; drain. Remove and keep warm. In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender. Drain pasta. Serve chicken mixture with pasta. Sprinkle with additional cheese. Yield: 4 servings.


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