Spaghetti with Chicken
2 skinless, boneless chicken breast halves
30 ml (2 tbsp) olive oil
1 carrot sliced diagonally
1 package frozen broccoli florets, thawed (300 ml) 10 ounces
2 cloves minced garlic
500 g (16 ounces) spaghetti (preferably whole wheat),
180 ml (2/3 cup) chicken broth
4 ml (1 tsp) basil (dried)
70 g (1/4 cup) grated parmesan cheese
Heat 15 ml (1 tbsp) oil in a skillet over medium heat. Add chicken and stir until chicken is cooked through (about 5 minutes). Remove chicken from skillet and drain on paper towels. Put a big pot of water on to boil for the pasta (you can put a little salt or oil in the water). When the water is boiling, cook spaghetti according to package directions.
Heat the remaining oil in the skillet and cook the carrot for about 4 minutes, stirring often. Add the broccoli and garlic and cook, stirring, for another 2 minutes. Add chicken broth, basil and parmesan to skillet & stir. Return chicken to skillet, reduce heat and simmer for 4 minutes.
Put spaghetti on plates and top with the chicken and broccoli sauce. Serves 4.