Light and Easy Chicken With Broccoli and Angel Hair Pasta
Ingredients
- 1 tablespoon olive oil, divided
- 2 teaspoons unsalted butter
- 3 boneless, skinless chicken breast, cut into 1-inch pieces
- 1 medium carrot, sliced on the bias, about 1/4-inch thick
- 1 1/2 cups broccoli florets, thawed from frozen
- 2 cloves garlic, minced
- 12 ounces angel hair pasta
- 2/3 cup chicken broth
- 1 teaspoon dried basil
- Salt, to taste
- Freshly ground black pepper, to taste
- Sliced cherry tomatoes, optional
- 3 to 4 tablespoons grated Parmesan cheese
Instructions
- 1
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove the chicken with slotted spoon to paper towels.
5 min - 2
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add the thinly sliced carrot and cook, stirring, for 5 minutes. Add the broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
5 min - 3
Cook pasta in boiling salted water following package directions.
- 4
To the skillet add chicken broth, basil, sliced tomatoes, if using, and Parmesan cheese; stir to blend. Reduce heat and simmer for 3 to 4 minutes longer.
3 min - 5
Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Nutrition
Per serving (based on 4 servings)
