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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!

Contributor:  
Contributor:  
Denise Mullis

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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