A lighter healthier dinner perfect for hot summer nights…
2 Tablespoons olive oil, divided
2 boneless, skinless chicken breast halves, cut into cubes
1 carrot, sliced diagonally into ¼ inch slices
1 cup broccoli florets
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese
Heat 1 Tablespoon oil in a medium skillet over medium heat. Add chicken.
Cook, stirring, until chicken is cooked through, about 5 minutes.
Remove chicken from skillet and drain on paper towels.
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.
Meanwhile, add chicken broth, basil, and parmesan to skillet. Stir to combine.
Reduce heat and simmer for 4 minutes.
Drain pasta.
Serve pasta topped with chicken and vegetable mixture.
Serves 4.
