2 tbsp. olive oil, divided
2 skinless, boneless chicken breasts, halves cut into 1-inch cubes
1 carrot, sliced
1 (10 oz.) pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 c. chicken broth
1 tsp. dried basil
1/4 c. grated Parmesan cheese

Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain. 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.