2 tablespoon olive oil 3 boneless chicken breast halves cut into 1-inch cubes 1 cup carrot, sliced on diagonal into 1/4-inch thick pieces 10 oz frozen broccoli florets, thawed 2 cloves garlic, minced 12 ounces angel hair pasta or linguini 1 cup chicken broth 1 teaspoon dried leaf basil salt and pepper, to taste 1 cup Parmesan cheese
Heat 1 teaspoons olive oil in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer. Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
We liked this. It was a little dry, but I think I cooked the "sauce" too long. It was tasty though. I would like to know how much a serving is. It would be easier to know a cup was a serving than trying to guess.
This was a hit at my house last night. All of the boys threw hot sauce on it to give it more kick. I ate it as is and thought it was great. Worked well paired with some garlic bread. Everyone ate their vegetables!
I'm actually having this tonight! Such a quick and easy recipe, and the meal is very light. The only thing different I do is add the parmesan cheese after I've made the dish to give it more of a taste. This is one of my favs!!
I made this for dinner tonight. Was a hit with my almost 2 year old, even ate the veggies! Adding the chicken to the sauce while it simmers helps a bit with dryness i think. Also will use more broth next time and cook the sauce a little less. Pretty tasty and filling.