- 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 wine
- 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 sherry vinegar
- 1/2 teaspoon salt
- 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 wine 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, 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.
thyme mint chicken pasta, recipe