Pasta and Chicken Primavera

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 carrots, thinly sliced
1/2 pound broccoli, chopped, reserving florets
2 cloves garlic, finely chopped
1 teaspoon dry basil, crushed, or 2 teaspoons chopped fresh basil
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper, or to taste
1/2 cup low-sodium, no-fat chicken broth
1/3 cup dry white wine
1/3 cup finely sliced green onions
1/4 cup grated Parmesan
9 ounces fresh linguini, cooked according to package directions

Heat oil in a large, heavy, nonstick skillet or wok. Add the chicken and
saute until opaque and nearly done. Remove and set aside to keep warm.
Add carrots, broccoli and garlic to drippings still in skillet and saute
briefly. Add dry basil now, with salt, cayenne and chicken stock. Cover
and simmer for 2-3 minutes or until crisp-but-tender. Add wine and green
onion. Saute briefly. Return chicken to pan and heat through. If using
fresh basil, stir it in now. Toss the chicken mixture with noodles and
pass the Parmesan. Makes 4 servings


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