I got this from allrecipes.com. It is light tasting- no heavy sauce, not much sauce at all really. A very quick and easy weeknight dinner. You probably have the ingredients on hand and cooks up very fast- less than 30 minutes to dinner! I will write the recipe as written and then add a note on the few variances I did. Serves about 6.
2 Tbsp olive oil, divided
2-3 boneless skinless chicken breasts, cubed
1 pkg angel hair pasta
1 carrot, sliced thin
1 pkg frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 tsp dried basil
1/4 cup Parmesan cheese
1) Heat 1 tbsp of the olive oil over medium heat. Add chicken and saute 5-7 min, until cooked through. Drain on paper towels.
2) Boil pasta and drain- set aside.
3)While pasta is cooking, heat 2nd tbsp oil over medium heat in same skillet used for chicken. Stir fry carrots in oil for 4 minutes. Add the broccoli and garlic and cook for another 2 minutes. Stir in the broth, basil and cheese. Return chicken to skillet, reduce heat to low and simmer 4 min.
4) Place drained pasta in a large bowl. Top with chicken/vegi mix and serve immediately.
I followed as is, but I marinated the chicken cubes in a tomato vinagarette for a few hours before cooking and did not use the 1st tbsp of olive oil for this reason- just cooking spray. I also just used a little extra broth, basil and cheese. The cheese I used was a shredded Italian cheese mix I had in the fridge. Also, before putting the chicken on the pasta, I tossed the pasta with a little olive oil and parsley. Goes great with garlic bread and maybe a salad. It was very good- my husband liked it too! An easy, light, fast summer dish! Enjoy!