| 3/4 teaspoon | Asian five-spice powder |
| 1/4 teaspoon | Pepper |
| 1/8 teaspoon | Salt |
| 1 pound | Tyson® Fresh Boneless, Skinless Chicken Thighs |
| 2 teaspoons | Vegetable oil |
| 2 | Large cloves garlic, finely chopped |
| 3 (14.5 ounce) cans | Low-sodium chicken broth |
| 1 tablespoon | Soy sauce |
| 1 (9 ounce) package | Fresh angel hair pasta |
| 1 (6 ounce) bag | Baby spinach |
Combine five-spice powder, pepper, and salt in cup. Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Rub spices onto chicken. Wash hands.
Heat oil in 2-quart stockpot. Add chicken and cook over medium-high heat until browned on all sides, about 5 minutes.
Add garlic to pot and cook until fragrant, 1 minute. Add chicken broth and soy sauce; cover and bring to boil. Uncover, reduce heat to a simmer, and cook 3 minutes. Add pasta; simmer 1 minute. Add spinach; stir just until wilted. (Refrigerate leftovers.)