Angel Hair with Chicken & Cherries Recipe
Angel Hair with Chicken & Cherries Recipe photo by Taste of Home

Angel Hair with Chicken & Cherries Recipe

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Nutmeg and cherries are the new "it" pair. It’s the secret something that really makes the dish. My vegetarian friend likes it just as well without chicken. —Mary Ann Sander, Centralia, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked multigrain angel hair pasta
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 cup dried cherries
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup pine nuts, toasted

Nutritional Facts

1 cup pasta with 3/4 cup chicken mixture equals 561 calories, 22 g fat (4 g saturated fat), 54 mg cholesterol, 566 mg sodium, 57 g carbohydrate, 7 g fiber, 36 g protein.


  1. Cook pasta according to package directions.
  2. Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.
  3. Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Angel Hair with Chicken & Cherries in Simple & Delicious February/March 2014, p2-5

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 20, 2015

"Great dish, I I didn't have pine nuts, which I love, but used all pecans instead, very tasty!"

Reviewed Mar. 5, 2015

"This was very good. Dried cherries were too expensive, so I also used cherry-infused dried cranberries (Craisins). Everyone enjoyed it, and I'll be making it again."

Reviewed Nov. 4, 2014

"This was not good. It was really dry. Needs some sort of sauce."

Reviewed Mar. 14, 2014

"Really enjoyed this! I could not find dried cherries, but I did find dried cherry infused cranberries, which tasted great. A wonderful and unexpected combination of subtle flavors."

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