2 tbsp. olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1" cubes
1 carrot, slice diagonally into 1/4" 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

Serves 4

Recipe from Easy Everyday Cooking
 

Heat 1 tbsp. oil in a med. skillet over med. heat; add chicken.  Cook, stirring, until chicken is cooked through, about 5 min.  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 min.  Add broccoli and garlic to skillet; cook, stirring for 2 min. 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 min.

Drain pasta.  Place in a large serving bowl.  Top with chicken and vegetable mixture.  Serve immediately.

Variation
Substitute one 10 oz. pkg. frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.

Tip:
Prepare chicken as recipe directs.  Store in an airtight container in the refrigerator up to 2 days ahead.  Simply reheat and serve over pasta.