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, skinless, and 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
Cook the pasta to al dente according to the package directions.
In a small bowl, toss the chicken with cornstarch, salt, and pepper.
In a large nonstick skillet, heat the oil over medium-high heat.
Add the chicken mixture and cook until no longer pink, about 5-7 minutes.
Stir in the spinach and cherries and cook until the spinach is wilted, for about 3-4 minutes.
Reserve 3/4 cup of the pasta water and drain the pasta.
Place the pasta in a large bowl.
Sprinkle the pasta with the nutmeg and toss to combine.
Add enough of the reserved pasta water to moisten the pasta.
Top the pasta with the chicken mixture, parmesan, pecans, and pine nuts.