Follow these steps for perfect results
fresh thyme
leaves only
asiago cheese
shredded
boneless chicken cutlet
kosher salt
divided
pepper
divided
all-purpose flour
olive oil
unsalted butter
baby portabellas
presliced
minced garlic
fresh linguine
unsalted chicken stock
half-and-half
baby spinach leaves
Prepare ingredients: Remove thyme leaves from stem and grate asiago cheese.
Season and coat chicken: Season chicken with salt and pepper, then coat with flour, shaking off excess.
Sauté chicken: Preheat a large sauté pan, add olive oil and butter. Cook chicken on each side until browned and reaches 165°F. Remove from pan.
Cook mushrooms and aromatics: Add mushrooms, garlic, thyme, salt, and pepper to the pan and cook for 2 minutes.
Cook pasta in sauce: Stir in chicken stock, half-and-half, and halved pasta. Cook until pasta is tender (3-4 minutes).
Finish and serve: Stir in cheese and spinach until the cheese melts. Serve chicken over the pasta.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh parsley for color.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve in a bowl, garnished with fresh herbs and a sprinkle of asiago cheese.
Serve with a side salad
Serve with crusty bread
Pairs well with creamy pasta dishes
Discover the story behind this recipe
Comfort food
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