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Ingredients
2 Tablespoons olive oil, divided
4 Chicken thighs, boneless, skinless, cubed
12 Ounces angel hair pasta
1 Carrot, sliced diagonally into 1/4� thick slices
10 ounces fresh broccoli, cut into florets
2 Garlic cloves, minced
1 (4 oz) Can mushroom pieces & stems
1 Cup chicken broth
1 Teaspoon dried basil
1/2 Cup grated Parmesan cheese
Instructions
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken and saut� for 5 to 7 minutes, or until chicken is cooked through and no longer pink. Remove from skillet and drain on paper towels.
Steam carrots & broccoli for about 10 minutes, drain and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry steamed carrots & broccoli for about 5 minutes.
Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.