What are the main ingredients in Olive & Thyme Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Olive & Thyme Chicken Pasta?

Calories: 907, Carbs: 106 grams, Fat: grams, Protein: 53 grams, Sugar: 20.6 grams, Salt: 882 grams

How do I prepare Olive & Thyme Chicken Pasta?

LOVELY LINGUINE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FLAVOURFUL MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Mix through the rinsed thyme sprigs and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 300ml of water. Bring to a simmer and cook until reduced and thickened, 10-12 minutes (shifting occasionally). SAY ‘CHEESE’: In a bowl, toss together the rinsed green leaves, the hard cheese ribbons, the balsamic vinegar, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside. IT’S ALL COMING TOGETHER: When the tomato sauce has 5 minutes to go, stir through the sliced olives, the grated hard cheese, the cooked pasta, a sweetener, and seasoning. Discard the thyme sprigs before serving. Loosen with the reserved pasta water if too thick. PERFECT PASTA ON A PLATE: Dish up the olive & thyme chicken pasta. Scatter over the remaining nuts. Serve the balsamic green salad on the side.

What should be prepared from my kitchen to make Olive & Thyme Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Olive & Thyme Chicken Pasta

Name: Olive & Thyme Chicken Pasta
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Get your fork and spoon ready to enjoy a beautifully authentic Italian dish today. A tangy tomato passata, tomato paste, garlic & fresh thyme sauce coats browned chicken mince, pops of briny olives, Italian-style hard cheese, and al dente linguine pasta. Sided with a greens, cheese ribbon & toasted almond salad with a dash of balsamic vinegar.

Olive & Thyme Chicken Pasta

with a balsamic vinegar & Italian-style cheese green salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Balsamic Vinegar
Chicken
Free-Range Chicken Mince
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Linguine Pasta
Onion
Onions
Pitted Kalamata Olives
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Mix through the rinsed thyme sprigs and fry until browned, 3-4 minutes (shifting occasionally). Pour in the tomato passata and 150ml of water. Bring to a simmer and cook until reduced and thickened, 10-12 minutes (shifting occasionally).
SAY ‘CHEESE’
In a bowl, toss together the rinsed green leaves, the hard cheese ribbons, the balsamic vinegar, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside.
IT’S ALL COMING TOGETHER
When the tomato sauce has 5 minutes to go, stir through the sliced olives, the grated hard cheese, the cooked pasta, a sweetener, and seasoning. Discard the thyme sprigs before serving. Loosen with the reserved pasta water if too thick.
PERFECT PASTA ON A PLATE
Dish up the olive & thyme chicken pasta. Scatter over the remaining nuts. Serve the balsamic green salad on the side.

Linguine Pasta - 100g
Almonds - 10g
Onion - 1
Garlic Clove - 1
Tomato Paste - 10ml
Free-range Chicken Mince - 150g
Fresh Thyme - 3g
Tomato Passata - 200g
Green Leaves - 20g
Italian-style Hard Cheese - 20g
Balsamic Vinegar - 10ml
Pitted Kalamata Olives - 30g

Download the Recipe

Serves 2

LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Mix through the rinsed thyme sprigs and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 300ml of water. Bring to a simmer and cook until reduced and thickened, 10-12 minutes (shifting occasionally).
SAY ‘CHEESE’
In a bowl, toss together the rinsed green leaves, the hard cheese ribbons, the balsamic vinegar, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside.
IT’S ALL COMING TOGETHER
When the tomato sauce has 5 minutes to go, stir through the sliced olives, the grated hard cheese, the cooked pasta, a sweetener, and seasoning. Discard the thyme sprigs before serving. Loosen with the reserved pasta water if too thick.
PERFECT PASTA ON A PLATE
Dish up the olive & thyme chicken pasta. Scatter over the remaining nuts. Serve the balsamic green salad on the side.

Linguine Pasta - 200g
Almonds - 20g
Onion - 1
Garlic Clove - 1
Tomato Paste - 20ml
Free-range Chicken Mince - 300g
Fresh Thyme - 5g
Tomato Passata - 400g
Green Leaves - 40g
Italian-style Hard Cheese - 40g
Balsamic Vinegar - 20ml
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 3

LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Mix through the rinsed thyme sprigs and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 450ml of water. Bring to a simmer and cook until reduced and thickened, 12-15 minutes (shifting occasionally).
SAY ‘CHEESE’
In a bowl, toss together the rinsed green leaves, the hard cheese ribbons, the balsamic vinegar, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside.
IT’S ALL COMING TOGETHER
When the tomato sauce has 5 minutes to go, stir through the sliced olives, the grated hard cheese, the cooked pasta, a sweetener, and seasoning. Discard the thyme sprigs before serving. Loosen with the reserved pasta water if too thick.
PERFECT PASTA ON A PLATE
Dish up the olive & thyme chicken pasta. Scatter over the remaining nuts. Serve the balsamic green salad on the side.

Linguine Pasta - 300g
Almonds - 30g
Onions - 2
Garlic Cloves - 2
Tomato Paste - 30ml
Free-range Chicken Mince - 450g
Fresh Thyme - 8g
Tomato Passata - 600g
Green Leaves - 60g
Italian-style Hard Cheese - 60g
Balsamic Vinegar - 30ml
Pitted Kalamata Olives - 90g

Download the Recipe

Serves 4

LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAVOURFUL MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Mix through the rinsed thyme sprigs and fry until browned, 5-6 minutes (shifting occasionally). Pour in the tomato passata and 600ml of water. Bring to a simmer and cook until reduced and thickened, 12-15 minutes (shifting occasionally).
SAY ‘CHEESE’
In a bowl, toss together the rinsed green leaves, the hard cheese ribbons, the balsamic vinegar, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside.
IT’S ALL COMING TOGETHER
When the tomato sauce has 5 minutes to go, stir through the sliced olives, the grated hard cheese, the cooked pasta, a sweetener, and seasoning. Discard the thyme sprigs before serving. Loosen with the reserved pasta water if too thick.
PERFECT PASTA ON A PLATE
Dish up the olive & thyme chicken pasta. Scatter over the remaining nuts. Serve the balsamic green salad on the side.