Herb-forward flavor in this simple dish.
30 minutes, 4 servings
| 1 Tbsp | extra virgin olive oil |
| 2 Tbsp | finely chopped onions |
| 1 | carrot, diced small (about 1/2 cup) |
| 3 | boneless skinless chicken breast halves, cut into 1/2 inch dice |
| ½ tsp | dried basil, crushed |
| ½ tsp | dried oregano, crushed |
| ⅛ tsp | dried thyme, crushed |
| ⅛ tsp | ground black pepper |
| 2 cups | broccoli florets, cut in to small pieces (3/4 inch) |
| 12 oz can | evaporated skim milk |
| 9 oz | Angel hair pasta (bronze cut if available) |
| ¾ cup | Grated parmesan cheese |
| 1. Heat the extra virgin olive oil (1 Tbsp) in a nonstick skillet. |
| 2. Add the finely chopped onions (2 Tbsp) and carrot to the skillet. |
| 3. Cook the onions and carrot, stirring over medium heat until the onion is soft but not browned. This should take about 5 minutes. |
| 4. If the mixture appears dry, add some water. |
| 5. Add the diced chicken breast halves (3 halves, cut into 1/2 inch dice) to the skillet. |
| 6. Cook the chicken, stirring just until it is no longer pink. |
| 7. Sprinkle the chicken with the dried basil (1/2 tsp), dried oregano (1/2 tsp), dried thyme (1/8 tsp), and ground black pepper (1/8 tsp). |
| 8. Add the cut broccoli florets, cover, and steam for 5 minutes. |
| 9. Stir in the evaporated skim milk (12 oz can) and warm it. Make sure not to let it boil. |
| 10. In the meantime, cook the fresh angel hair pasta (9 oz) until al dente. Once done, drain it well. |
| 11. Stir the cooked pasta into the sauce mixture in the skillet. |
| 12. Add the grated parmesan cheese (3/4 cup) to the skillet. © RecipeRoulette.net |
| 13. Cover the pan and wait until the sauce has thickened slightly. This should take around 3-5 minutes. |
| 14. Once the sauce has thickened, the dish is ready to serve. |
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