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Creamy Spincah, Garlic, Mushroom & Asiago Linguine Recipe


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     Creamy Spincah, Garlic, Mushroom & Asiago Linguine

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   20 Mins

16 oz Linguine
2 Tablespoons butter
4 Cloves garlic, minced
1 Cup Chicken broth
1/3 Cup Heavy whipping cream
1/4 teaspoon salt or to taste
3 dashes Ground black pepper
1 teaspoon chopped parsley
1 small yellow onion, chopped
1 Tablespoon all-purpose flour
1 bag baby spinach (10 oz)
1/4 teaspoon garlic salt
1/2 cup shredded Asiago cheese
6 Baby portobello mushrooms, sliced
3 Tablespoons olive oil, divided

Cook pasta according to the directions on the box.
In the meantime, heat 2 tablespoons olive oil in skillet over medium-high heat.
Add onion, garlic, garlic salt, and mushrooms; cook 2 minutes or until tender, stirring frequently. Add baby spinach and cook additional 2 minutes or until spinach is tender. Remove from skillet to side plate.
In the same skillet, add the butter and remaining 1 tablespoon olive oil over medium- high heat. Add the chicken broth and heavy whipping cream. Stir to blend well. Add the flour, blend well, and reduce heat to simmer. Add in 1/4 cup of the Asiago cheese and combine with cooked pasta.
Serving Suggestions
Add parsley to the dished pasta and sprinkle remaining Asiago cheese on dished pasta.

Originally Submitted

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