ASIAGO CHICKEN PASTA

Asiago Chicken Pasta image

Provided by Lynn Dine @diner524

Categories Chicken

Number Of Ingredients 14

- 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, in the refrigerated section(if using dry linguine, use 4.5 oz)
- 1 1/2 cups unsalted chicken stock (or broth)
- 1/2 cup half-and-half
- 2 cups baby spinach leaves

Steps:

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 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.
Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir for 5-10 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.