I used to make this simple and yummy dish when we were younger. I was cleaning out my cupboards yesterday and got a little excited when I found this under one of my cookbooks.

Angel Hair Pasta with Chicken

2 TBSP olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4 inch pieces
1 (10 oz) package of frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
1/4 C. grated Parmesan cheese

1. Heat 1 TBSP. oil in 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.

And if you’re anything like me I gob that Parmesan cheese on the top of the pasta as well! I LOVE Parmesan cheese!

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1. Chicken & Broccoli Alfredo
2. Easy Crockpot Chicken
3. Olive Garden Alfredo Sauce
4. Easy Chicken Casserole
5. Cheesy Baked Ziti