Asiago Chicken Pasta

Craving pasta, but short on time? Try this simple and delicious recipe for Asiago Chicken Pasta to solve your weeknight dinners.

• Calories: 602 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• ½ cup half-and-half
• 1 teaspoon fresh thyme leaves
• 2 cups baby spinach leaves
• ½ teaspoon black pepper, divided
• 1 pound boneless chicken breast cutlets
• 1 teaspoon kosher salt, divided
• 1 (8 ounce) package sliced baby portobello mushrooms
• 1 ½ cups unsalted chicken stock or broth
• 9 ounces fresh linguine pasta
• ⅓ cup grated Asiago cheese

Recipe Instructions

Step 1

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).

Step 2

Preheat large saute 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 degrees F. Remove chicken from pan.

Step 3

Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.

Step 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.