Angelhair Chicken Pasta

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 skinless, boneless chicken breast halves - cubed

1 carrot, sliced diagonally into 1/4 inch thick slices

300g  angel hair pasta

300g broccoli florets

2/3 cup chicken broth

1 teaspoon dried basil

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Directions

 1) Heat olive oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.

2) 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.

3) While pasta is cooking, heat the skillet with oil that used to cook  chicken heat. Stir fry carrots for about 5 minutes, then add broccoli and garlic and stir fry for another 3 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 5 minutes.

4) Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.