Pasta Recipe
Angel Hair Pasta with Chicken
Angel Hair Pasta with Chicken:
Serves 4
Ingredients
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
1. 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.
2. 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, stirring, for 2 minutes longer.
3. 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.
4. Drain pasta. Place in a large serving bowl. Top with chicken and
vegetable mixture. Serve immediately.
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.
Tip: Before cooking pasta, rub the sides of the pot with a little
vegetable oil. This will
prevent the water from 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 of the
refrigerator for up to 2 weeks.
Variation: Substitute one 10-ounce package of frozen peas for the frozen
broccoli and 1 cup chopped ham for the chicken.
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