2 tbsp. olive oil
2 skinless, boneless chicken breast halves cut into 1 inch cubes
1 carrot sliced diagonally into 1/4 inch 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

Heat 1 Tbsp. oil in a 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.

Cook pasta according to directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Reduce heat and simmer for 4 minutes. Drain pasta place in large serving bowl. Top with chicken mixture. Serve immediately.