thyme mint chicken pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package thin whole-wheat spaghetti
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1 1/4 pounds skinless, boneless chicken thighs, cut into strips
• 1 pinch salt and freshly ground pepper to taste
• 1/2 cup dry white
• 1/2 cup chicken stock
• 1 1/2 cups heavy cream
• 2 tablespoons chopped fresh mint
• 1 1/2 tablespoons chopped fresh thyme
• 2 teaspoons honey
• 1 teaspoon lemon zest
• 1 teaspoon vinegar
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.
• 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. drain on a paper towel-lined plate.
• pour white into the skillet; bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. add chicken stock; continue cooking until the volume of liquid reduces by about half. stir cream, mint, thyme, honey, lemon zest, 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.