Ingredients

• Ingredients
  1. 12 ounces linguine
  2. 1/4 cup extra-virgin olive oil
  3. 1 large garlic clove, minced
  4. 1 teaspoon finely chopped thyme
  5. 1/2 teaspoon finely chopped marjoram
  6. 1 pound skinless, boneless chicken breast, cut into 3-by-1/2-inch strips
  7. Kosher salt and freshly ground pepper
  8. Two 5-ounce bags prewashed baby spinach
  9. 3 ounces Asiago cheese, coarsely shredded (1 cup)
  10. 3 ounces Fontina cheese, coarsely shredded (3/4 cup)
  11. 3 ounces finely grated Parmesan cheese (3/4 cup)

Directions

1. In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss.
3. Heat a large skillet. Add the spinach and cook over moderate heat, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.
4. 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.
5. 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. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.