Asiago Chicken Pasta
Description
Dinner doesn't have to be complicated and time consuming to make. Try this simple and delicious recipe for Asiago Chicken Pasta.
Ingredients
1 t. fresh thyme, leaves only
2 oz. (1/3 c.) Asiago cheese, shredded
1 lb. boneless chicken cutlets
1 t. kosher salt, divided
1/2 t. pepper, divided
1/4 c. all-purpose flour
2 T. olive oil
2 T.unsalted butter
8 oz. pre-sliced baby portabellas
1 t. minced garlic
9 oz. fresh linguine pasta (refrigerated)
1 1/2 c. unsalted chicken stock/broth
1/2 c. half-and-half
2 c. baby spinach leaves
Directions
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Remove thyme leaves from stem. Grate cheese.
Season chicken with 1/2 t. salt and 1/4 t. pepper; coat chicken with flour on both sides, shaking off any excess.
Preheat large sauté pan/skillet 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 degrees. Remove chicken from pan.
Place mushrooms, garlic, thyme, remaining 1/2 t. salt, and 1/4 t. 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.
4 servings.