Recipes

Chicken Linguine with Spinach

Wine Pairing: Pinot Noir

• 12 ounces linguine
• 1/4 cup extra-virgin olive oil
• 2 garlic gloves, minced
• 2 teaspoons fresh finely chopped thyme
• 1/2 teaspoon fresh finely chopped marjoram
• 1/2 teaspoon fresh finely chopped oregano
• 4 skinless, boneless chicken breasts cut into strips
• Kosher salt and freshly ground pepper
• Two 5-ounce bags of pre-washed baby spinach
• 3 ounces Fontina cheese, coarsely shredded
• 3 ounces Asiago cheese, coarsely shredded
• 3 ounces finely grated Parmesan cheese

1. Cook the linguine in a large pot of boiling salted water until al dente (fully cooked but not overly soft).
2. Drain, reserving 1 cup of the cooking water.
3. Combine 3 tablespoons of olive oil with the garlic, thyme, marjoram and oregano.
4. Add the chicken, season with salt and pepper and toss.
5. Heat a large skillet.
6. Add the spinach and cook over moderate heat, stirring, until wilted.
7. Drain in a colander and set aside.
8. Heat the remaining olive oil.
9. Add the chicken and marinade.
10. Cook over moderate heat for about 4 minutes.
11. Toss in the spinach.
12. Return the pasta to the pot.
13. Add the chicken, spinach, Fontina, Asiago and half of the Parmesan.
14. Add 3/4 cup of the reserved water.
15. Cook over low heat, tossing, until creamy.
16. Add more water if needed.
17. Season with salt and pepper.
18. Serve in pasta bowls sprinkling the remaining Parmesan on top of each.