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Ingredients20 m servings 602 cals
Original recipe yields 4 servings
- 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.
Per Serving: 602 calories; 23.5 g fat; 56.5 g carbohydrates; 40.4 g protein; 104 mg cholesterol; 729 mg sodium. Full nutrition
ReviewsRead all reviews 2
Followed the directions mostly as instructed, except I did not have half and half so I used light cream. I also only had dry linguine, so I parboiled it for 5 minutes, then added it to the recip...