Angel Hair Pasta with Chicken

By Dianewaldron

Ounce for ounce, fresh parmesan cheese is ab etter value--and tastes better--than the canned variety. Wraped well, it will keep for several weeks in the refrigerator and 6 months in the freezer.

Ingredients

• 2 tblspoons olive oil, divided
• 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1 carrot, sliced diagonally into 1/4 inch pieces
• 1 (10-ounce) package of frozen broccoli florets, thawed
• 2 cloves garlic, minced
• 12 ounces angel hair pasta
• 2/3 cup chicken broth
• 1 tsp dried basil
• 1/4 cup grated parmesan cheese
• *variation: substitute one 10oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken*

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

*before cooking pasta, rub the sides of the pot with a little vegetable oil. This will prevent the water from boiling over in the pot
*if you use garlic often, chop several heads of garlic at once. Place the chopped garlic in 1 tblspoon of olive oil in an air-tight glass container. Store in the coldest part of the refrigerator for up to 2 weeks.

Heat 1 tblspoon 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 past. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer
Cook pasta according ot package 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 an dvegetable mixture. Serve immediately.