Chicken, Pasta and Vegetables

4 Chicken Breasts, cut into 1 inch cubes
Small box of Thin Spaghetti (13.25 oz.)
16 oz bag of Frozen Peas and Carrots - thawed
1 cup of Chicken Broth
2 cloves of Garlic
2 Tbsp Olive Oil
2 Tbsp Basil
1 Cup of Parmesan

This is a variation of a recipe already posted, but modified for what I had on hand. Begin cooking pasta according to package directions. Using 1/2 of the Olive Oil, sautee the chicken 5-7 minutes until done, spoon with a slotted spoon out of the pan. Using the rest of the Olive Oil, sautee the garlic lightly and then add the peas and carrots. Sautee until soft, and add the broth, Basil, Chicken, and Parmesan. Let simmer for 5 minutes. Drain Pasta and serve Chicken and Vegetable mixture over the pasta. Approximating that it makes 10 - 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LL_NELS.