Asiago Chicken Pasta

• 1 pound boneless chicken breast cutlets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 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 1/2 cups unsalted chicken stock or broth
• 1/2 cup half-and-half
• 9 ounces fresh linguine pasta
• 1/3 cup grated Asiago cheese
• 2 cups baby spinach leaves

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.

chicken breast cutlets, kosher salt, black pepper, allpurpose, olive oil, unsalted butter, baby portobello mushrooms, garlic, thyme, chicken, linguine pasta, cheese, baby spinach

Taken from www.allrecipes.com/recipe/247130/asiago-chicken-pasta/ (may not work)