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Angel-Hair Pasta With Herbed Chicken and Vegetables
Herb-forward flavor in this simple dish.
30 minutes,   4 servings
recipe image
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.
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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Angel-Hair Pasta With Herbed Chicken and Vegetables. Recipe on first page, not a blog.