Meals Matter

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Contributed By: DCC
Dairy Council of California

Ingredients

Prepare chicken as recipe directs. (You can store in an airtight container in the refrigerator up to 2 days ahead. Simply reheat and serve over pasta.)

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

Preparation

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 the 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 mintues.

4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Cook's Notes

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 air-tight glass container. Store in the coldest part of the refrigerator for up to 2 weeks.

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