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
Olive & Thyme Chicken Pasta
with a balsamic vinegar & Italian-style cheese green salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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
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
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
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.
Linguine Pasta - 400g
Almonds - 40g
Onions - 2
Garlic Cloves - 2
Tomato Paste - 40ml
Free-range Chicken Mince - 600g
Fresh Thyme - 10g
Tomato Passata - 800g
Green Leaves - 80g
Italian-style Hard Cheese - 80g
Balsamic Vinegar - 40ml
Pitted Kalamata Olives - 120g