Quick Weeknight Skillet Chicken

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 593 Calories

Ingredients

• 1 ½ cups water
• ½ teaspoon ground black pepper to taste
• 1 cup sliced fresh mushrooms (Optional)
• 1 tablespoon olive oil, or as needed
• ¼ cup grated Parmesan cheese, or to taste
• 2 tablespoons garlic powder, or to taste
• 1 (10 ounce) package frozen peas
• 1 teaspoon poultry seasoning, or to taste
• 1 (16 ounce) package fresh angel hair pasta, cut into thirds
• 2 splashes white wine
• 1 (6 ounce) bag fresh spinach (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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