| 2 tbs | 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 oz) package | 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 |
Heat 1 tbs oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 min. Remove from skillet and drain on paper towels. Heat remaining oil in skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 min. Add broccoli and garlic to skillet; cook, stirring, for 2 min longer. Cook Pasta according to package directions. While pasta is cooking, add chicken broth, basil, and parmesan cheese to skillet. Stir to combine. Return chicken to skillet. Reduse heat and simmer for 4 min. Drain pasta. Place in a large serving bowl. Top with chicken adn vegetable mixture. Serve immediately.