2 tablespoons olive oil, divided
2 skinless boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced diagonally into 1/4 inch pieces
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1/4 cup grated Parmesan cheese

Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken.
Cook, stirring until chicken is cooked through, about 5 minutes.
Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet.
Begin heating water for pasta.
Add carrot to skillet; cook, stirring for 4 minutes.
Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.
Cook pasta according to package directions.
While pasta is cooking, add chicken broth, basil and parmesan to skillet.
Stir to combine.
Return chicken to skillet.
Reduce heat and simmer for 4 minutes.
Drain pasta.
Place in a large serving bowl.
Top with chicken and vegetable mixture.
Serve immediately.

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