Asiago Chicken Pasta

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 teaspoon fresh thyme

2 oz Asiago cheese

1 lb boneless chicken cutlets

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1/4 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 1/2 cups unsalted chicken stock (or broth)

1/2 cup half-and-half

2 cups fresh baby spinach

Directions

Remove thyme leaves from stems. 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 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.

Place mushrooms, garlic, thyme, and 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 until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Slice chicken and serve over pasta.

Nutrition

• Calories: 560