Linguine With Chicken,spinach and Three-cheeses

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces linguine
• 1⁄4 cup extra virgin olive oil
• 1  clove garlic, minced
• 1  teaspoon  finely chopped thyme
• 1⁄2 teaspoon  finely chopped marjoram
• 1  lb boneless skinless chicken breast
•  kosher salt, to taste
•  fresh ground pepper, to taste
• 2 (5 ounce) bags  Baby Spinach, prewashed
• 3  ounces asiago cheese, coarsely shredded
• 3  ounces Fontina cheese, coarsely shredded
• 3  ounces parmesan cheese, finely grated

Directions

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.