Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)
Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.
I should've paid more attention to the reviews and the recipe itself before making it. Garlic would have been a great addition and although the chicken is a little bland it's fixable. Also I served it with a sherried mushroom topping so that really helped. Definitely add more seasoning to the chicken.
This was tasty and pretty easy and I would definitely call on it for a dinner party or other special occasion. It's surprisingly light and fresh but flavorful and filling. My husband put it on the 'requested list' -- so I knew it was good.
I had guessed that the recipe would be a tad bit bland, so I went ahead and added italian seasoning and garlic powder to the breading mix. Also, when making the sauce, I added some nonfat dry milk to make it a little thicker. It turned out great! Very easy to make.
I have made this recipe two times changing some things the second time around. First of all, I thought the chicken was just ok prepared as written. Last night, I dipped the breasts in flour, then egg white mixed with a touch of water and then dipped in panko. I sauted them in the butter/olive oil mixture. We like extra sauce with pasta so I made the entire sauce recipe as written (deleting the capers as I don't care for them) for 3 people. We liked my second version a lot better.