|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 4g||16%|
|Total Sugars 2g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken and angel hair pasta includes broccoli, sliced carrots, and Parmesan cheese. Add some sliced cherry tomatoes, if desired, and finish with grated Parmesan cheese.
The chicken and vegetables are a light and flavorful combination. The dish is served over angel hair pasta or linguine. If you're limiting your carb intake, serve the chicken and vegetables over cooked spaghetti squash or summer squash or zucchini "noodles"
1 tablespoon olive oil, divided
2 teaspoons unsalted butter
3 boneless, skinless chicken breast, cut into 1-inch pieces
1 medium carrot, sliced on the bias, about 1/4-inch thick
1 1/2 cups broccoli florets, thawed from frozen
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
Sliced cherry tomatoes, optional
3 to 4 tablespoons grated Parmesan cheese
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove the chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add the thinly sliced carrot and cook, stirring, for 5 minutes. Add the broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta in boiling salted water following package directions.
To the skillet add chicken broth, basil, sliced tomatoes, if using, and Parmesan cheese; stir to blend. Reduce heat and simmer for 3 to 4 minutes longer.
Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
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