- 1 tablespoon olive oil, or as needed
- 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
- 1 teaspoon poultry seasoning, or to taste
- 1/2 teaspoon ground black pepper to taste
- 1 1/2 cups water
- 1 (16 ounce) package fresh angel hair pasta, cut into thirds
- 1 (10 ounce) package frozen peas
- 1 cup sliced fresh mushrooms (optional)
- 2 splashes white wine
- 2 tablespoons garlic powder, or to taste
- 1 (6 ounce) bag fresh spinach (optional)
- 1/4 cup grated Parmesan cheese, or to taste
- 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.
- 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.
04/06/2018
recipepes.com
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