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Asiago Chicken Pasta Recipe

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This recipe for Asiago Chicken Pasta, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Mullis


1 tsp. fresh thyme leaves only
2 oz. Asiago cheese, shredded
1 lb. boneless chicken cutlets
1 tsp. Kosher salt
1/2 tsp. pepper
1/4 cup all-purpose flour
2 tbsp. olive oil
2 tbsp. unsalted butter
8 oz. baby portabella mushrooms
1 tsp. mince garlic
9 oz. fresh linguini pasta
1 1/2 cups unsalted chicken stock or broth
1/2 cup half and half
2 cups baby spinach leaves

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides. Preheat large saute pan on medium-high. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned. Remove chicken from pan.

Place mushrooms, garlic, thyme, remaining salt & 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 one minute or until cheese melts. Serve chicken over pasta.




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