Thyme Mint Chicken Pasta

Name: Thyme Mint Chicken Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock; 118 milliliters dry white wine; 2 Tbsps chopped fresh mint; 2 Tbsps chopped fresh thyme; 355 milliliters heavy cream; 2 teaspoons honey; 1 teaspoon lemon zest; 2 Tbsps olive oil; 1 teaspoons salt; 1 pinch salt and freshly ground pepper to taste; 1 teaspoon sherry vinegar; 567 grams skinless, boneless chicken thighs, cut into strips; 454 grams package thin whole-wheat spaghetti

Thyme Mint Chicken Pasta might be just the main course you are searching for. One portion of this dish contains approximately 47g of protein, 48g of fat, and a total of 984 calories. This recipe serves 4. If you have olive oil, lemon zest, heavy cream, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Toss spaghetti with 1 tablespoon olive oil to keep from sticking together.

Ingredients you will need

Olive Oil

Spaghetti

Water

Equipment you will use

Pot

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Cook the chicken in hot oil until lightly browned and just cooked through, 3 to 5 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Drain on a paper towel-lined plate.

Equipment you will use

Paper Towels

Pour white wine into the skillet; bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon.

Ingredients you will need

White Wine

Equipment you will use

Wooden Spoon

Frying Pan

Add chicken stock; continue cooking until the volume of liquid reduces by about half. Stir cream, mint, thyme, honey, lemon zest, sherry vinegar, and 1/2 teaspoon salt into the liquid; cook until the volume of the liquid reduces again by about half. Stir cooked pasta into the sauce to coat. Return chicken to the skillet and cook until hot, about 5 minutes. Season with salt and pepper to serve.

Ingredients you will need

Salt And Pepper

Sherry Vinegar