2 tbsp olive oil, divided
2 skinless, boneless chicken breast halves, cut in 1 inch cubes
2 large carrots, sliced diagonally into thin pieces
16 oz frozen broccoli florets, thawed
2 large cloves garlic
1 lb. angel hair pasta
1 can chicken broth
1/2 c parmesan cheese, grated
1 tsp basil, dried

Heat 1 tbsp of oil in a large skillet over medium heat. Add chicken. Cook about 5 minutes, stirring occasionally. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrots to skillet. Cook for 4 minutes, stirring. Add broccoli and garlic to skillet. Cook 2 minutes, stirring. Cook pasta according to package directions. While pasta is cooking, add chicken broth and basil to skillet. Stir to combine. Reduce heat and let simmer for 5 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Sprinkle with parmesan cheese. Serve immediately.