Wednesday, September 30, 2015

Asiago Chicken Pasta

Asiago Chicken Pasta


1 teaspoon fresh thyme, leaves only
2 oz Asiago cheese, shredded
1 lb boneless chicken cutlets
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz presliced baby portabellas
1 teaspoon minced garlic
9 oz fresh linguine pasta
1 1/2 cups unsalted chicken stock (or broth)
1/2 cup half-and-half
2 cups baby spinach leaves 


  • Remove thyme leaves from stem. Grate cheese (1/3 cup).


  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 sauté pan 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°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.


I made this tonight with just a few changes.
1. I used shredded chicken from a rotisserie chicken (about 1 lb.)
2. I used salted butter & lower sodium chicken broth omitting addition of kosher salt
3. I floured the chicken, sautéed, removed from the pan and added back to the pasta at the end.
4. I increased the broth amount to 2 cups.
5. I increased the Asiago cheese amount to 1/2 cup.

Delicious! Will definitely make again.