Angel Hair Pasta with Chicken

2 skinless, boneless chicken breast halves cut into 1 inch pieces (use kitchen shears)
2 tablespoons olive oil
1 carrot sliced (1/4 inch slices)
2 cups frozen broccoli florets – thawed
2 cloves garlic – minced
12 ounces angel hair pasta
2/3 cup chicken broth
1/4 cup grated Parmesan cheese

In a large skillet heat 1 tablespoon olive oil over medium heat, add chicken. (Olive oil burns quickly, it has a low flash point, use care.) Cook until the chicken is done through, stirring constantly. Remove chicken from skillet, drain on paper towels.

Heat 1 tablespoon olive oil in the same skillet, use low heat. Add the sliced carrots to the skillet, stirring constantly cook for about 4-5 minutes. Add the broccoli and garlic, stirring cook for 2 minutes longer.

Cook pasta in a large pot, using directions on package, add a teaspoon of olive oil to the water, this will keep the pasta from sticking together and the pot from boiling over. While you are cooking the pasta add the chicken broth, basil and Parmesan cheese to the skillet. Stir to combine then return the chicken to the skillet. Reduce heat to simmer for 5 minutes. Drain the pasta and place in a large serving bowl. Pour chicken and vegetables over hot pasta and serve immediately. Serves 4.