MAKE AHEAD....PREPARE CHICKEN AS RECIPE DIRECTS. STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR UP TO 2 DAYS AHEAD. SIMPLY REHEAT AND SERVE OVER PASTA/
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes.
1 carrot, sliced diagonally into 1/4 inch pieces
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated parmesan cheese
BEFORE COOKING PASTA, RUB THE SIDES OF THE POT WITH A LITTLE VEGETALBE OIL. THIS WILL PREVENT THE WATER FROML BOILING OVER IN THE POT.
IF YOU USE GARLIC OFTEN, CHOP SEVERAL HEADS OF GARLIC AT ONCE. PLACE THE CHOPPED GARLIC IN 1 TABLESPOON OF OLIVE OIL IN AN AIRTIGHT GLASS CONTAINER. STORE IN THE COLDEST PART FO THE REFRIGERATOR FOR UP TO 2 WEEKS.
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove 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, stiring , for two minutes longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. SErve immediately.
OUNCE FOR OUNCE, FRESH PARMESAN CHEESE IS BETTER VALUE -- AND TASTES BETTER -- THAN THE CANNED VARIETY. WRAPPED WELL, IT WILL KEEP FOR SEVERAL WEEKS IN THE REFRIGERATOR AND 6 MONTHS IN THE FREEZER. You can join Unsolved Mysteries and post your own mysteries or
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