You could call this dish… heavenly. Angel Chicken has a bed of tender, ethereal angel hair pasta cushioning juicy seared bites of chicken and crunchy toasted nuts. Add in a delicious crown of spinach and sweet dried cherries and Angel Chicken has literally everything you could hope for in a single dish. This meal only needs half an hour or less to make, so you could have a bowl of paradise any time of the week!
Ingredients
- 8 ounces angel hair pasta
- 3/4 pound chicken breasts, boneless and skinless, cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 (6-ounce) package fresh baby spinach
- 1/2 cup dried cherries
- 1/4 teaspoon ground nutmeg
- 1/2 cup parmesan cheese, shredded
- 1/3 cup pecans, chopped and toasted
- 1/4 cup pine nuts, toasted
Directions
Step 1 –Cook the pasta to al dente, according to the package directions.
Step 2 –In a small bowl, toss the chicken with the cornstarch, the salt, and the pepper.
Step 3 –In a large nonstick skillet, heat the oil over medium-high heat.
Step 4 –Add the chicken mixture and cook until the chicken is no longer pink and it reaches an internal temperature of 165 degrees F, about 5-7 minutes.
Step 5 –Stir in the spinach and the cherries and cook until the spinach is wilted, about 3-4 minutes.
Step 6 –Reserve 3/4 cup of the pasta water and drain the pasta.
Step 7 –Place the pasta in a large bowl.
Step 8 –Sprinkle the pasta with the nutmeg and toss to combine.
Step 9 –Add enough of the reserved pasta water to moisten the pasta.
Step 10 –Top the pasta with the chicken mixture, the parmesan, the pecans, and the pine nuts.
Step 11 –Serve.
