This is the main content.
Recipes
Asiago Chicken Pasta
4 servings
20 minutes total

Ingredients

  • 1 teaspoon fresh thyme
  • 2 oz Asiago cheese
  • 1 lb boneless chicken cutlets
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz sliced baby portabella mushrooms
  • 1 teaspoon minced garlic
  • 9 oz fresh linguine pasta
  • 1 ½ cups unsalted chicken stock (or broth)
  • ½ cup half-and-half
  • 2 cups fresh baby spinach

Prep

    • Remove thyme leaves from stems. Grate cheese (⅓ cup).

Steps

    1. Season chicken with ½ teaspoon salt and ¼ 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 until browned and 165°F. Remove chicken from pan and cover to keep warm.
    3. Place mushrooms, garlic, thyme, and remaining ½ teaspoon salt and ¼ teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
    4. Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Slice chicken and serve over pasta.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 560, Total Fat 25g, Sat Fat 10g, Trans Fat 0g, Chol 135mg, Sodium 710mg, Total Carb 46g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 8%