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My review
Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs
1
wynter
"It's so hard to find recipes with Mizithra cheese other than the typical browned butter, so here is a new twist on an old favorite! Great for summer evenings! I like to use a George Foreman® grill to cook the chicken."
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Ingredients
41 m servings 701Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
- Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
- Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.
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Footnotes
- Cook's Note:
- Substitute spaghetti for the linguine if desired.
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11/18/2016
I'm so excited about this recipe! First, browned butter spaghetti is one of my favorite dishes from the Old Spaghetti Factory, and this brought back so many memories. Very easy to make, and so e...