2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4- inch pieces
1 package (10-ounces) frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta (cooked according to directions)
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon 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. Add carrot to skillet; cook, stirring for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. 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.
Makes 4 servings.
Variation
Substitute one 10-ounce package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.