Asiago Chicken Pasta

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Total Time:
20 min
10 min
10 min

4 servings

  • 1 teaspoon fresh thyme, leaves only
  • 2 oz Asiago cheese, shredded
  • 1 lb boneless chicken cutlets
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz presliced baby portabellas
  • 1 teaspoon minced garlic
  • 9 oz fresh linguine pasta
  • 1 1/2 cups unsalted chicken stock (or broth)
  • 1/2 cup half-and-half
  • 2 cups baby spinach leaves
  • Remove thyme leaves from stem. Grate cheese (1/3 cup).

  • 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).

  • Preheat large saute on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165degreesF. Remove chicken from pan.

  • 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.

  • 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.

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