Linguine With Chicken,spinach and Three-cheeses

“Light, quick and easy to make. Comes from Food and Wine Magazine”

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a