2 tbsp. olive oil, divided
2 skinless, boneless chicken breast halves
1 carrot, sliced in rounds 1/4 inch thickness
10 oz. pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz. angel hair pasta, cooked
2/3 c. chicken broth
1 tsp. dried basil
1/4 c. grated Parmesan cheese

Cut chicken breast into 1 inch cubes. Heat 1 tablespoon oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes; drain. Heat remaining oil in same skillet; add carrots. Cook for 4 minutes stirring occasionally. Add broccoli and garlic to skillet; cook for 2 minutes longer.

Add chicken broth, basil and cheese to skillet; stir to combine. Last add chicken to mixture; reduce heat and simmer for 4 minutes.

Pour chicken mixture over angel hair pasta.