1 teaspoon extra-virgin olive oil
2 tablespoons finely chopped onion
1  carrot, cut into small dice (1/2 cup)
3  boneless, skinless chicken breast halves (12 ounces), cut into 1/2-inch dice
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1/8 teaspoon freshly ground black pepper
1 1/2 cups small broccoli florets
1 (12 ounces ) can evaporated skim milk
9 ounces fresh angel-hair pasta
3/4 cup freshly grated Parmesan cheese

Heat the olive oil in a large, nonstick skillet. Add the onion and carrot and cook them, stirring, over medium heat until the onion is soft but not brown, about 5 minutes. Add some water if it seems dry.

Add the chicken to the skillet and cook, stirring, just until it is no longer pink, about 4 minutes. 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 do not allow it to boil.

Meanwhile, cook the pasta in a large pot of boiling water 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 to 5 minutes. Serve immediately.