Ingredients

• 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

Instructions

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.