Asian Chicken Noodle Bowl

4 Tyson® Fresh Boneless, Skinless Chicken Thigh Cutlets or 4 Tyson® IFF Boneless, Skinless Chicken Thighs*
3/4 teaspoon Asian five-spice powder**
1/4 teaspoon pepper
1/8 teaspoon salt
2 teaspoons vegetable oil
2 large garlic cloves, finely chopped
3 cans (14 oz. each) Tyson® Reduced Sodium Chicken Broth
1 tablespoon soy sauce
1 (9 oz.) package fresh angel hair pasta
1 (6 oz.) bag baby spinach,

Cut chicken into 1-inch pieces. Wash hands.

Combine five-spice powder, pepper and salt in cup. Rub spices onto chicken. Wash hands.

Heat oil in 2-quart stockpot over medium-high.

Add chicken and cook about 5 minutes or until browned on all sides.

Add garlic and cook about 1 minute or until fragrant.

Add chicken broth and soy sauce; cover and bring to a boil. Uncover, reduce heat to simmer and cook 3 minutes.

Add pasta; simmer 1 minute or until tender. Add spinach; stir just until wilted.

* To substitute Tyson Individually Fresh Frozen® Boneless, Skinless Chicken Thighs, rinse off ice glaze before cutting and increase cooking time by about one-third.

**If you enjoy Asian cooking, you might want to make your own five-spice blend to keep on hand. Simply mix equal amounts of star anise, fennel, cinnamon, cloves and Szechwan peppercorns and grind to a powder.

Serving Suggestion: Ladle individual servings into deep bowls and top with thinly sliced green onions. Refrigerate leftovers.

Servings: 4
Source: Tyson Foods