 | | Directions | | In a large skillet, cook chicken in 2 Tablespoons of oil in a large pan until all the chicken is cooked; remove from pan and set chicken aside. Bring a large pot of water to boil and add pasta. Cook for 8-10 minutes or until al dente; drain and set aside. In the large skillet, add remaining oil and stir fry carrots for 5 minutes. Add broccoli and garlic and stir fry for another 3-5 minutes or until heated through. Stir in broth, basil and chicken. Reduce heat to low and simmer for about 5 minutes. Top pasta with chicken and veggie mixture and Parmesan cheese. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 3 tablespoons olive oil, divided |
| - | | 1 pound chicken breasts, boneless, skinless, diced |
| - | | 12 ounces pasta |
| - | | 1 carrot, diced |
| - | | 1 package frozen broccoli florets, thawed (10 ounce package) |
| - | | 2 cloves garlic, minced |
| - | | 2/3 cup chicken broth |
| - | | 1 teaspoon basil |
| - | | 1/4 cup Parmesan cheese |
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