I found this Angel Hair Chicken recipe in a church cookbook before I was married. It's simple and easy...and the vegetables in it taste quite good! (Says the woman who is not a vegetable fan.) I have only adapted it a bit for our tastes.
Angel Hair Pasta with Chicken
6-8 oz
angel hair (or spaghetti) pasta
2 cups cooked, cubed chicken
1 tablespoon olive oil
1
carrot, sliced and chopped
2 cups broccoli (thaw if frozen)
2
cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
¼ c+
Parmesan cheese
Cook pasta according to directions. While it is cooking, heat oil in a frying pan. Add carrots. Cook about 4 minutes, stirring. Add broccoli and garlic. Cook 2 more minutes.
Add
broth, basil, cheese to skillet.
Stir. Add warm chicken to pan. Reduce heat and simmer for 4
minutes. Pour chicken and vegetable mixture over drained pasta or top pasta with mixture on each serving plate.
 |
| Meat, vegetables, broth, and cheese cooking in a skillet. |
~ The original recipe actually suggested using 12 ounces of pasta. I prefer less pasta and more meat and vegetables, but you can adjust the recipe as desired.
~ If you do not have any cooked meat on hand, cube and cook 2 chicken breasts in olive oil and drain on paper towel. I typically have leftover roasted chicken in the freezer which makes this recipe cook up in a flash.
~ Since I always use frozen broccoli, I prefer to cook it before adding it to the pan. However, I do tend to like broccoli a bit over-cooked. (Not that I like broccoli. I don't. But when I do eat it...)
~ To slice my carrots, I actually use my peeler to cut them. The thin carrots cook very quickly.
See more of my favorite recipes!
~ Annette {This Simple Mom}
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