Asiago Chicken Pasta

By Chez_Alexander

Ingredients

• 1 teaspoon fresh thyme leaves
• 2 oz Asiago cheese, grated
• 1 lb boneless chicken cutlets
• 1 teaspoon kosher salt, divided (1/2 tsp / 1/2 tsp)
• 1/2 teaspoon pepper, divided (1/4 tsp / 1/4 tsp)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz presliced baby portabellas
• 1 teaspoon minced garlic
• 9 oz fresh linguine pasta
• 1 1/2 cups chicken stock
• 1/2 cup half-and-half
• 2 cups baby spinach leaves

Details

Servings 4
Cooking time 20mins
Adapted from publix.com

Preparation

Step 1

1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).

2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and butter in pan, cook chicken 2–3 minutes on each side or until browned and 165°F. Remove chicken from pan.

3. Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.

4. Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.