Time for me to put this tested recipe down before I run into too many other recipes tried, failed, trashed.
Not the usual chicken pasta yet still the same base ingredients with the change in the herb used. Most pasta dishes use sweet basil or parsley. So a thought became a dish.
Thyme Chicken Pasta
300g chicken breast
1/2 teaspoon salt & pepper
1 – 2 sprigs thyme (1/2 teaspoon dried thyme)
- Remove the thyme leaves from the sprigs/stalks. Keep the stalks.
- Marinate the chicken breast with the salt & pepper & thyme leaves for about 20-30 minutes.
- Cook pasta in salted boiling water. Add oil when pasta is al dente or softer as my family prefers. The oil helps to keep the pasta from sticking together. What I normally do is to cook the pasta to al dente stage, leave it in the water and use when I need to add to the main ingredients.
- Heat some olive oil in a saucepan (large enough to hold the chicken & pasta).
- Cook the chicken breast, try & brown it a little to give it some colour.
- When the chicken breast is cooked & browned, add the pasta (without the water).
- Stir or toss together in the pan. Add some water from the pasta pot to use as a glaze.
- Dish into individual or a big serving bowl/plate.
- Garnish with some quartered cherry tomatoes & grated parmesan reggiano block pieces & sprigs of fresh thyme.