Asiago Chicken Pasta recipe

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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: : -

Directions

  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).

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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