| 1 box | BARILLA Angel Hair |
| 1/3 cup | extra virgin olive oil |
| 1/2 cup | scallions, chopped |
| 3 cups (8 ounces) | button mushrooms, sliced |
| to taste | salt |
| to taste | white pepper |
| 1 pound | chicken breat, boneless, skinless, sliced into thin strips |
| 1 cup | white wine |
| a pinch or to taste | saffron |
| to taste | chives, chopped |
BRING a large pot of water to a boil.
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
ADD remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
Angel Hair for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives, if desired.