Rating: 4 stars
26 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Tonight, I was desperate to use up the chicken and fresh spinach in my fridge. I didn't have much energy or time and I couldn't find anything I wanted to make. I took a chance and threw this together from what I had on hand and it turned out great! It can be as simple or as fancy as you want. My picky 5-year olds and husband enjoyed it (except the spinach), so that pretty much makes it a keeper.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.

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  • Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.

  • Stir wine and garlic powder into pasta mixture. Add spinach and stir until spinach wilts, about 2 minutes. Sprinkle individual servings with Parmesan cheese.

Cook's Note:

Play with the veggies and seasonings. I'm sure this would taste great with almost anything. I can't remember exactly when I put in the mushrooms. Everything I added was an afterthought so it wasn't very streamlined! It would have been better with broth instead of water.

Nutrition Facts

593 calories; protein 42.2g; carbohydrates 78.3g; fat 10.7g; cholesterol 62.9mg; sodium 474.1mg. Full Nutrition
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