About
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.



























