ANGEL HAIR PASTA with CHICKEN

2 Tbs. Olive Oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10-ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
¼ cup grated (or shredded) parmesan cheese

1.        Heat 1 Tbs. 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.

2.       Heat remaining oil in the 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.

3.       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.

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

 **I use more carrots than this recipe calls for.  I also let people mix their own pasta and vegetables.  I make extra chicken broth to put on top and also have extra parmesan cheese to top it with if anyone wants.  I use either angel hair pasta or spaghetti noodles.