2 tbsp olive oil, divided
2 skinless, boneless chicken 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 ounces angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/2 cup grated Parmesan cheese

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

Heat remaining oil in same skillet. Begin to boil water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli and garlic to skillet. Cook, stirring for 2 min.

Cook pasta as directed. Add chicken broth, basil and Parmesan to skillet. Stir to combine.

Return chicken to skillet. Reduce heat and simmer for 4 min. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mix.

Serve with extra Parmesan cheese and a salad.

Submitted by: Sherry Monfils