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Asiago Chicken Pasta

Asiago Chicken Pasta

Cook Time 20 minutes
Servings: 4
Calories: 560

Ingredients
  

  • 1 teaspoon fresh thyme
  • 2 oz Asiago cheese
  • 1 lb boneless chicken cutlets
  • 1 teaspoon kosher salt divided
  • ½ teaspoon pepper divided
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz sliced baby portabella mushrooms
  • 1 teaspoon minced garlic
  • 9 oz fresh linguine pasta
  • 1 ½ cups unsalted chicken stock or broth
  • ½ cup half-and-half
  • 2 cups fresh baby spinach

Method
 

  1. Remove thyme leaves from stems. Grate cheese (⅓ cup).
  2. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
  3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and butter in pan; cook chicken 2–3 minutes on each side until browned and 165°F. Remove chicken from pan and cover to keep warm.
  4. Place mushrooms, garlic, thyme, and remaining ½ teaspoon salt and ¼ teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
  5. Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Slice chicken and serve over pasta.