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| ANGEL HAIR PASTA WITH CHICKEN | ||||
| Yields 4 | ||||
| 2 tbsp. olive oil, divided 2 skinless, boneless chicken breast halves, cut into 1-in. cubes 1 carrot, sliced diagonally, into 1/4 in. pieces 1 (10 oz.) pkg. 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 |
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| Heat 1 tbsp. oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to pkg. directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Substitution: Use 1 (10 oz.) pkg. frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken. |
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