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Ingredients

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

Nutrition Info

602.3 calories carbohydrate: 56.5 g cholesterol: 103.7 mg fat: 23.5 g fiber: 4.2 g protein: 40.4 g saturatedFat: 9.5 g servingSize: - sodium: 728.6 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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).
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.
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.
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.

4 servings

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