Asiago Chicken Pasta - cooking recipe

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

Preparation

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).
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.
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.
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.