Chicken Entrees
Angel Hair Pasta with Chicken
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves,
cut into 2 inch cubes
1 carrot, slice 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
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;
cook, stirring for 4 minutes.
Add broccoli and garlic to skillet; cook,
stirring, for 2 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.
Variation
Substitute one package 1-ounce frozen peas
for the frozen broccoli
Substitute one cup chopped ham for chicken.
Make Ahead
Prepare chicken as recipe directs.
Store in an airtight container in the refrigerator
for up to 2 days ahead.
Simply reheat and serve over pasta.
Xpress
Before cooking pasta,
rub the sides of the pot with a little vegetable oil.
This will prevent the water from boiling over the pot.
If you use garlic often,
chop several heads of garlic at once.
Place the chopped garlic in 1 tablespoon olive oil
in an airtight container.
Store in the coldest part of
the refrigerator for up to 2 weeks.
