2 tbsps olive oil, divided
2 skinless, boneless chicken breasts halves, cut into cubes
1 carrot, cut into 1-inch pieces
1 pkg (10 oz) frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add chicken to the hot skillet. Cook, stirring, until the chicken is cooked through. This should take about 5 minutes. Remove from the skillet and drain on paper towels. Heat the remaining oil in the same skillet. Put the water on to heat to cook the pasta according to package directions. Add the carrot to the skillet and cook, stirring, for about 4 minutes. Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.
Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture. Stir to combine all ingredients. Return the chicken to the skillet. Reduce the heat and simmer for 4 minutes.
Drain pasta and place in a large serving bowl. Top with the chicken and vegetable mixture. Serve immediately while still hot.
Yield: 4 servings.