Main Course - Angel Hair Pasta with Chicken
by Sarah Nejdl
||This dish is nutrious and low-fat. And it tastes awesome! It's best with chicken breast pieces cooked on the stove, but you can use canned chicken as well if you feel lazy. Depending on whether you prefer frozen or fresh veggies, use an equal amount of carrots and broccoli, however you choose to measure it.|
- 2 tbsp olive oil
- 2 skinless, boneless chicken halves (cut in 1 in. cubes)
- 1 cup carrot, sliced
- 10 ounces broccoli florets, thawed (fresh or frozen)
- 2 cloves garlic, minced
- 12 ounces angel hair pasta
- 2/3 cup chicken broth
- 1 tsp dried basil
- 1/4 cup grated Parmesan cheese
||Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat; add chicken. Cook chicken, remove from skillet, drain on paper towels.
Step 2: Heat remaining oil in same skillet. Add carrot to skillet; cook, stirring, for about 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for about 2 minutes.
Step 3: While pasta is cooking in separate pan, add chicken broth, Parmesan, and garlic to skillet. Stir to combine. Reduce heat and simmer for 4 minutes.
Step 4: Drain pasta. Place in a serving bowl. Top with chicken and veggies. Add additional seasoning and Parmesan to taste. Serve immediately.
|Time to Make