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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Olive & Thyme Chicken Pasta?
The preparation time for Olive & Thyme Chicken Pasta with a balsamic vinegar & Italian-style cheese green salad is between 25 and 30 minutes.
What is the total time required to make Olive & Thyme Chicken Pasta with a balsamic vinegar & Italian-style cheese green salad?
The total time required to make Olive & Thyme Chicken Pasta with a balsamic vinegar & Italian-style cheese green salad is between 30 and 35 minutes.
How many servings does Olive & Thyme Chicken Pasta provide?
4 servings
What are the main ingredients in Olive & Thyme Chicken Pasta?
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
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?
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
How many calories does Olive & Thyme Chicken Pasta have?
907 calories
How much fat content does Olive & Thyme Chicken Pasta have?
grams
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