Asiago Chicken Pasta
- 1 lb boneless skinless chicken breasts
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1/4 cup all-purpose flour
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter
- 8 oz presliced baby portabellas
- 1 tsp minced garlic
- 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme leaves)
- 9 oz fresh linguine pasta, cut in half
- 1 1/2 cups unsalted chicken broth
- 1/2 cup milk
- 2 oz Asiago cheese, shredded
- 3 cups baby spinach leaves
- Sprinkle both sides of chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Coat chicken with flour on each side, shaking off any excess.
- Heat oil and butter in a large sauté pan on medium-high heat. Add chicken and cook for 3 to 5 minutes on each side or until brown and cooked through. Remove chicken from pan and place on a cutting board to slice when cool enough to handle.
- Keep the same pan on medium-high heat and add the mushrooms, garlic, thyme, and the remaining salt and pepper. Cook for 2 minutes.
- Stir in the stock, milk, and pasta to the vegetables in the pan. Cook for 3 to 4 minutes, stirring occasionally, until pasta is tender. Stir in the cheese and spinach, and cook for 1 minute or until cheese melts and spinach begins to wilt. Serve the sliced chicken over the pasta.
Mix It Up: Add some of your favorite veggies like broccoli or cherry tomatoes to the pasta. Kid-Friendly Tip: If you are not sure your child will like the taste of the Asiago cheese, save a little plain pasta on the side as a back-up. We would suggest that you first serve them the Asiago Chicken Pasta dish first without them knowing you have a back-up plan!
Calories: 485kcalCarbohydrates: 45gProtein: 42gFat: 16gSaturated Fat: 7gCholesterol: 160mgSodium: 732mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!