4 chicken breasts, trimmed and butterflied
1 bottle Asiago balsamic dressing
fresh shredded or grated Asiago cheese, to your liking
2 (16 oz. ea.) pkgs. elbow macaroni, cooked al dente, drain
fresh Mozzarella cheese
fresh spinach, cleaned, trim ends of stems, toss with a pinch of salt
good olive oil, extra or virgin
1 lemon (used for the juice)
1 (15 oz.) can chicken broth
1 tbsp. butter

Prep your chicken by trimming off all the fat. Slice breast to make 3 cutlets (thin cutlets, slice like you would butterfly). Rinse each and pat dry, dredge in flour with a pinch of Kosher salt. Set aside.

In a sauté pan, heat to a medium-high heat and put oil in bottom till melted and heated. Sauté your cutlets till golden brown, about 1 to 2 minutes each side. They are thin, so don't over do them. Add a pinch of salt over them, then add a bit of chicken broth and Asiago dressing to the pan, lower your heat, bring it to a simmer and it will become thick and sticky. Throw cutlets back into pan and let them get coated with the sauce.

While doing this cook your pasta, about 11 minutes for al dente. Once done, drain, toss into a large bowl with a pat of butter, Asiago dressing, enough to coat, add a bit of fresh Asiago cheese to melt into it. Add chunks of fresh Mozzarella cheese to the pasta - it will melt a bit.

Take chicken out of the pan, set aside, cover with foil tent to keep warm. Should be tender, juicy and coated with a beautiful dark sauce.

Throw spinach in the pan with leftover sauce, add a little broth to keep it from sticking... let the spinach wilt a bit, not too much. Then throw it in with the pasta after a few minutes, along with the sauce. Add more Asiago cheese if needed. Toss till mixed well and Mozzarella is slightly melted in. Place nice pile of pasta mix on to plate with a golden breast in the middle. Serve.

Serves 4 to 6.

Submitted by: Shauna Sadick