Quick Weeknight Skillet Chicken

• 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

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.
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.
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.

olive oil, skinless, poultry seasoning, ground black pepper, water, fresh angel hair pasta, frozen peas, mushrooms, white wine, garlic, fresh spinach, parmesan cheese

Taken from www.allrecipes.com/recipe/235017/quick-weeknight-skillet-chicken/ (may not work)