Linguine With Chicken,spinach and Three-cheeses |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Light, quick and easy to make. Comes from Food and Wine Magazine Ingredients:
12 ounces linguine |
1/4 cup extra virgin olive oil |
1 clove garlic, minced |
1 teaspoon finely chopped thyme |
1/2 teaspoon finely chopped marjoram |
1 lb boneless skinless chicken breast |
kosher salt, to taste |
fresh ground pepper, to taste |
2 (5 ounce) bags baby spinach, prewashed |
3 ounces asiago cheese, coarsely shredded |
3 ounces fontina cheese, coarsely shredded |
3 ounces parmesan cheese, finely grated |
Directions:
1. In a large pot of boiling salted water, cook the linguine until al dente.
2. Drain, reserving 1 cup of the cooking water.
3. Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram.
4. Cut chicken into 3-by-1/2-inch strips, then add to bowl, Season with salt and pepper and toss.
5. Heat a large skillet, Add the spinach and cook over moderate heat, stirring, until wilted, Transfer to a colander and drain well.
6. Wipe out the skillet, Heat the remaining 1 tablespoon of olive oil until shimmering, Add the chicken and marinade, Cook over moderately high heat until just cooked through, about 3 minutes, Toss in the spinach.
7. Return the pasta to the pot, Add the chicken, spinach, Asiago, Fontina and half of the Parmesan, Add 3/4 cup of the reserved water.
8. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed.
9. Season with salt and pepper.
10. Transfer to a bowl, sprinkle with the remaining Parmesan.
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