Chicken, Uncategorized

Asiago Chicken Pasta

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I woke up this morning thinking “Is it the weekend yet?” I’ve been tired all day. I’m out of routine. That’s my problem. I could use a nap, but I know if I do nap, I wont be sleeping at all tonight.  Instead I’m finding things to do around my house to keep myself awake and going.

I’m looking for land. We desperately want to move. We thought we found the perfect land, but it fell through. Now we’re on the search again. I hope we find something. We found a house, but we put it on hold for the land…and of course it’s pending now. Go figure. Let’s hope we find the right place for us. I hope it’s soon.

1 teaspoon fresh thyme leaves

2 oz shredded asiago cheese

1 lb boneless chicken cutlets

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/4 cup all purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon minced garlic

9 oz linguine pasta, fresh

1 1/2 cups chicken broth

1/2 cup half and half

2 cups baby spinach

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat chicken in flour on both sides. Shake off. In a preheated saute pan heat butter and oil. Cook chicken on both sides until browned and 165 degrees. Remove from pan. Place garlic, thyme, salt and pepper into pan. Cook and stir. Add pasta, stir in broth and half and half. Cook until pasta is tender. Stir in cheese and spinach. Cook until cheese melts. Serve chicken over pasta.

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