Asiago Chicken Pasta Recipe

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Asiago Chicken Pasta

Lynn Dine

By
@diner524

I was at one of my local Publix Grocery Store and they were cooking and sampling this recipe. So good!!!! Recommended to serve this with salad and garlic bread. I like that this recipe contains mainly fresh ingredients.


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Comments:

Serves:

4

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
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).
2
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.
3
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.
4
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.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian