Asiago Chicken Pasta

Asiago Chicken Pasta

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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.

Rating:

★★★★★ 2 votes

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

How to Make Asiago Chicken Pasta

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.

Printable Recipe Card

About Asiago Chicken Pasta

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



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