Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs

Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs
  • 1 (16 ounce) package linguine pasta
  • cooking spray
  • 1 teaspoon seasoned salt, or to taste
  • 3 skinless, boneless chicken breasts
  • 1/4 cup butter
  • 1 cup chopped fresh spinach
  • 1/4 cup chopped fresh basil
  • 3 sprigs fresh thyme, leaves removed
  • 1/2 cup grated Mizithra cheese
  • 1/4 cup pine nuts
  • freshly ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
  3. Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
  4. Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.

03/27/2018
Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs, recipe PT15M PT1H 5 455 calories

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