4 tablespoons fresh cilantro, chopped (half for garnish)
1 avocado (optional)
Sour Cream (optional)
Stove-top Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Add the beans during the last half hour of cooking. Shred the chicken.
Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
In a saucepan, heat unsalted butter over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant (about 1-2 minutes). Add chopped spinach and cook for 2 minutes.
While whisking, slowly add heavy whipping cream, followed by Runnin Wild Garlic Butter Seasoning and Parmesan cheese. Bring to simmer. Add mozzarella cheese. Once saute is thickened, reduce heat, stirring frequently to prevent sticking.
Drain and add cooked angel hair pasta to the sauce. If the mixture is too thick, add more whipping cream as needed, until desired consistency is reached.
Add chicken to the top of the pasta in the saucepan. Enjoy!