Angel Hair Pasta with Chicken and Peppers

I had some bell peppers on hand that needed to be used. I came across this recipe on allrecipes and modified it to my taste. The original recipe called for snow peas, water chestnuts, and deli chicken. Here is what I came up with.

Angel Hair Pasta with Chicken and Peppers:

1 teaspoon olive oil
1 tablespoon minced garlic
½ red bell pepper, julienned
½ orange bell pepper, julienned
¼ cup chopped onion
¼ cup chopped tomato
1 cup spinach
2-3 chicken breasts, cubed
1/4 teaspoon ground black pepper
1 pinch salt
½ cup chicken broth
¼ cup white wine
1 (8 ounce) package angel hair pasta

In a large skillet, heat olive oil to medium high heat. Add the chicken and cook till browned. Add garlic, bell pepper, and onion. Reduce heat to medium low and cover. Cook for 5 minutes.

Add the tomato, spinach, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.

In a separate small saucepan, heat the chicken broth and wine to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately. Top with parmesan cheese.