Family Tested & Approved
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 unsalted butter
8 oz presliced baby portabellas
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)
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 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.
Last Updated: Sat, Oct 3, 2015