asiago chicken pasta
(2 ratings)
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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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(2 ratings)
yield
4 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For asiago chicken pasta
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1 teaspoon fresh thyme, leaves only
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2 oz asiago cheese, shredded
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1 lb boneless chicken cutlets
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1 teaspoon kosher salt, divided
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1/2 teaspoon pepper, divided
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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8 oz presliced baby portabellas
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1 teaspoon minced garlic
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9 oz fresh linguine pasta, in the refrigerated section(if using dry linguine, use 4.5 oz)
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1 1/2 cups unsalted chicken stock (or broth)
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1/2 cup half-and-half
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2 cups baby spinach leaves
How To Make asiago chicken pasta
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1Remove 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).
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2Preheat 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.
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3Place 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.
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4Stir 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.
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