Make dinner. Like always. Yeah. I wanted to make something different, so I pulled out one of my oldies-but-goodies recipes that I have been making for years and years. It is one of my favorites for entertaining since it's easy, much of it can be done in advance (the chopping and cubing), and it looks very pretty. It's fairly healthy, too!
- 2 Tbsp olive oil, divided
- 2 chicken breasts, cut into 1" cubes
- 4 carrots, coined
- 1 head of fresh broccoli, chopped - you can substitute frozen broccoli if you're in a hurry
- 2 cloves minced garlic
- 12 oz angel hair pasta
- 2/3 cup chicken broth
- 1 tsp. dried basil
- 1/4 cup grated parmesan cheese
Heat 1 tsp. of the olive oil in a large skillet. Add chicken and sautee until chicken is no longer pink. Remove chicken and drain on paper towels. Heat the remaining oil in the same skillet and add the carrots and sautee them for 4 minutes. While carrots are cooking, begin boiling the water for the pasta. After the carrots are done, add the broccoli and the garlic, sauting for 2 more minutes. Add the broth, basil and parmesan cheese to the skillet and stir. Return the chicken to the skillet and simmer for 4 minutes. Serve the chicken/veggie mixture over the pasta. (Note: I never follow the measurements for the broccoli or the carrots exactly. I like a lot of veggies in mine, so I tend to double them compared to the rest of the ingredients. This recipe is very easily adapted to what you prefer.)
My husband really liked it. He thought it smelled fantastic and kept getting in my way as I was trying to cook - haha. A few of our friends had leftovers with us over the weekend and really seemed to enjoy this dish. Which is funny to me because most of our friends say that they don't like veggies - but they usually seem to eat them for me! Weird.