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

Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs It’s so hard to find recipes with Mizithra cheese other than the typical browned butter, so here is a new twist on an old favorite! Great for summer evenings! I like to use a George Foreman® grill to cook the chicken.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 26 mins

    TOTAL : 41 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

  • 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.

  • 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.

  • 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.

Per Serving: 701 calories; protein 37.2g; carbohydrates 100.9g; fat 23.1g; cholesterol 89.5mg; sodium 720.5mg. Substitute spaghetti for the linguine if desired.