Asiago Chicken Pasta

• 1 teaspoon fresh thyme, leaves only
• 2 ounces asiago cheese, shredded
• 1 lb boneless chicken cutlet
• 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 ounces presliced baby portabellas
• 1 teaspoon minced garlic
• 9 ounces fresh linguine
• 1 1/2 cups unsalted chicken stock (or broth)
• 1/2 cup half-and-half
• 2 cups baby spinach leaves

1. Remove thyme leaves from stem. Grate cheese (1/3 cup).
2. 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).
3. 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 165u0b0F. Remove chicken from pan.
4. 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.
5. 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.

fresh thyme, asiago cheese, chicken cutlet, kosher salt, pepper, flour, olive oil, unsalted butter, baby portabellas, garlic, fresh linguine, chicken, baby spinach

Taken from www.food.com/recipe/asiago-chicken-pasta-526698 (may not work)