Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil, divided

  2. 2 skinless, boneless chicken breast halves - cubed

  3. 12 ounces angel hair pasta

  4. 1 carrot, sliced diagonally into 1/4 inch thick slices

  5. 1 (10 ounce) package frozen broccoli florets, thawed

  6. 2 cloves garlic, minced

  7. 2/3 cup chicken broth

  8. 1 teaspoon dried basil

  9. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.

  3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.

  4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.


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