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extra-virgin olive oil onions carrot chicken breast halves basil oregano thyme ground black pepper broccoli florets milk Pasta Parmesan cheese
Viewed: 49 - Published at: 2 years agoIngredients
- 1 teaspoon extra virgin olive oil
- 2 tablespoons finely chopped onions
- 1 carrot, cut into small dice (about 1/2 cup)
- 3 boneless skinless chicken breast halves, cut into 1/2 inch dice
- 12 teaspoon dried basil, crushed
- 12 teaspoon dried oregano, crushed
- 18 teaspoon dried thyme, crushed
- 18 teaspoon ground black pepper
- 1 12 cups small broccoli florets
- 1 (12 ounce) can evaporated skim milk
- 9 ounces fresh angel hair pasta
- 34 cup grated parmesan cheese
Method
- Heat olive oil in a nonstick skillet.
- Add the onion and carrot and cook them, stirring over medium heat until the onion is soft but not browned, about 5 minutes.
- Add some water if it is dry.
- Add the chicken to the skillet and cook, stirring just until it is no longer pink.
- Sprinkle with the basil, oregano, thyme, and pepper.
- Add the broccoli, cover, and steam for 5 minutes.
- Stir in the milk and warm it, but don't let it boil Cook pasta until al dente, drain well.
- Stir the pasta into the sauce mixture, then add the cheese.
- Cover the pan until the sauce has thickened slightly, 3-5 minutes.
- Serve.
