Recipe Background
Angel Chicken blends delicate pasta with vibrant cherries for a promotion-worthy meal.
There I was, standing nervously in the bustling kitchen of my first apartment, just days after hearing about my promotion. Preparing to host a small gathering to celebrate this career milestone, I decided to experiment with a dish that felt both comforting and sophisticated—Angel Chicken. With a package of angel hair pasta I had recently picked up, I knew it would be the perfect base. The idea of tossing the delicate strands with nutmeg felt like the culinary equivalent of putting on a sharp new suit. I also knew I needed a dish that could be enjoyed casually but offered a touch of elegance.
As I prepped the chicken, cubed and coated in cornstarch and seasonings, I felt a sense of calm wash over me. Cooking has always been my escape, and something about the act of heating olive oil in a pan reminds me of evening sessions with my mentor. We would talk about career goals over meals topped with crunchy nuts, much like the toasted pecans and pine nuts about to grace my dish. A handful of dried cherries and fresh spinach added vibrant color and tang, balancing the savory elements beautifully.
One chef-y tip I’ve always cherished is to never underestimate the power of reserved pasta water. It's a lifesaver for adding moisture without diluting the flavors. That evening, my guests relished each bite, the textures and flavors dancing in harmony. It was more than a meal; it was a tribute to new beginnings and the friendships that had seen me through challenges. As I watched everyone dig in, I knew I'd created a recipe worthy of more than just a promotion celebration—it became a warm memory I revisit often.
Ingredients
- 8 ounces angel hair pasta
- 3/4 pound chicken breasts boneless and skinless, 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
Directions
- Cook the pasta to al dente, according to the package directions.
- In a small bowl, toss the chicken with the cornstarch, the salt, and the pepper.
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add the chicken mixture and cook until the chicken is no longer pink and it reaches an internal temperature of 165 degrees F, about 5-7 minutes.
- Stir in the spinach and the cherries and cook until the spinach is wilted, 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, the parmesan, the pecans, and the pine nuts.
- Serve.
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