INGREDIENTS

1. 12ounceslinguine
2. 1/4cupextra-virgin olive oil
3. 1clovegarlic, minced
4. 1teaspoon finely choppedthyme
5. 1/2teaspoon finely choppedmarjoram
6. 1lbboneless skinless chicken breasts
7. kosher salt, to taste
8. fresh ground pepper, to taste
9. 2 (5 ounce)bagsbaby spinach, prewashed
10. 3ouncesasiago cheese, coarsely shredded
11. 3ouncesFontina cheese, coarsely shredded
12. 3ouncesparmesan 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.