Angel Hair Pasta with Chicken
Ounce for ounce, fresh Parmesan cheese is a better value and tastes better than the canned variety. Wrapped well, it will keep for several weeks in the refrigerator and 6 months in the freezer.
2 Tbsp olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally
1 (10 oz)frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
1 tsp dried basil
1/4 cup grated Parmesan cheese
cup chicken broth
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. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.
Cook pasta according to 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 and vegetable mixture. Serve immediately.
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 tablespoon of olive oil in an air-tight glass container. Store in the coldest part of the refrigerator for up to 2 weeks.