|
Ingredients |
| 3/4 teaspoon Asian five-spice powder |
| 1/4 teaspoon pepper |
| 1/8 teaspoon salt |
| 1 pound Tyson® Fresh Boneless, Skinless Chicken
Thighs |
| 2 teaspoons vegetable oil |
| 2 large cloves garlic, finely chopped |
| 3 (14.5 ounce) cans low-sodium chicken broth |
| 1 tablespoon soy sauce |
| 1 (9 ounce) package fresh angel hair pasta |
| 1 (6 ounce) bag baby spinach |
|
|
|
|
|
|
Directions |
|
|
| 1 |
Combine five-spice powder,
pepper, and salt in cup. Rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces. Rub spices onto chicken. Wash hands. |
| 2 |
Heat oil in 2-quart stockpot.
Add chicken and cook over medium-high heat until browned on all
sides, about 5 minutes. |
| 3 |
Add garlic to pot and cook
until fragrant, 1 minute. Add chicken broth and soy sauce; cover
and bring to boil. Uncover, reduce heat to a simmer, and cook 3
minutes. Add pasta; simmer 1 minute. Add spinach; stir just until
wilted. (Refrigerate leftovers.) |
|
|
|
|
|
|
|
