Italian spiced chicken stir fry

• 2 large, skinless, boneless chicken breasts, diced
• 1 large yellow squash or zucchini, ribbon cut or cut into thin sticks
• 6 baby bello mushrooms, sliced
• 1 can of diced no salt added tomatoes, drained
• 1 bunch fresh baby spinach leaves
• 1 oz spaghetti noodles, I like to mix spinach and reg noodles
• 1/4 cup canola or olive oil
• 1 salt to taste
• 1 crushed red pepper flakes, to taste
• 1 onion powder, to taste
• 1 Italian seasoning, to taste
• 1 dried parsley, to taste
• 1 garlic powder, to taste
• 1 ancho chili powder, to taste
• 1 ground black pepper, to taste
• 1 parmesan cheese, grated, to taste

1. Heat oil in either a wok or large pan with cover.
2. Med to med-high, don't let it start to smoke.
3. Once oil is hot carefully add diced chicken.
4. Then add the herbs and spices.
5. Stir around.
6. While chicken cooks, prepare noodles in another pot.
7. Once the chicken is half way cooked add squash, add more spices, if you wish.
8. Stir together and cover for a few minutes.
9. When squash is mostly cooked add the tomatoes stir together and cover again.
10. Let cook, covered, for several more minutes stirring occasionally then add mushrooms.
11. Stir together.
12. Carefully, drain water from noodles and add to wok, stirring them in.
13. Just before you serve add the spinach leaves.
14. Stir and let cook for just another minute or two so they just begin to wilt.
15. Turn off stove and add parmesan, stir and serve.
16. We generally add more parmesan and red pepper on top of our individual servings of most any pasta dishes cuz we love our cheese around here.
17. :)

chicken breasts, zucchini, baby bello mushrooms, salt, baby spinach, noodles, olive oil, salt, red pepper, onion, italian seasoning, parsley, garlic, chili powder, ground black pepper, parmesan cheese

Taken from cookpad.com/us/recipes/341796-italian-spiced-chicken-stir-fry (may not work)