Recipe Database
Three Cheese Linguine with Chicken and Spinach
Three Cheese Linguine with Chicken and Spinach
12 oz. linguine
1/4 c. Extra Virgin Olive Oil
1 large garlic clove, minced
1 tsp. finely chopped thyme
1/2 tsp. finely chopped marjoram
1 lb. skinless boneless chix breast, cut into 3 by 1/2 inch strips
Kosher salt and pepper
2 bags prewashed baby spinach
3 oz. Asiago cheese, coarsely shredded
3 oz. Fontina cheese ,coarsely shredded
3 oz. finely grated Parmesan cheese

In a large pot of boiling salted water, cook linguine until al dente. Drain reserving 1 cup of the cooking water. In a bowl, combine 3 Tbl. olive oil with garlic, thyme and marjoran. Add the chicken; season with salt and pepper and toss. Heat a large skillet. Add the spinach and cook over moderate heat, stirring till wilted. transfer to a colander and drain well. Wipe out the skillet. +++++++++++++++++++++++++++++==++++++++++++++++ Heat the remaining olive oil until shimmering. Add the chicken and marinade. Cook over moderately high heat until cooked just through, about 3 minutes. Toss in the spinach. +++++++++++++++++++++++++++++==++++++++++++++++ Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and half of the Parmesan. Add 3/4 c. of the reserved water. Cook over low heat, tosing until creamy, about 1 minute: add more water if needed. Season with salt and pepper. Transfer to a bowl: sprinkle with the remaining Parmesan.