Thyme Mint Chicken Pasta Food

CREAMY CHICKEN AND THYME

Creamy Chicken and Thyme image

Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
1/8 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

THYME MINT CHICKEN PASTA

Thyme Mint Chicken Pasta image

This is a great dish to serve when you are tired of the normal Alfredo or spaghetti. Great flavors and very aromatic. You can use pork or ham instead of the chicken to change it up. You can also add fresh grape tomatoes, mushrooms, onion, or broccoli. I am sure there are many other varieties; these are just what i have used in the past.

Provided by Michelle English

Categories Chicken Pasta

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 (16 ounce) package thin whole-wheat spaghetti
1 tablespoon olive oil
2 tablespoons olive oil
1 ¼ pounds skinless, boneless chicken thighs, cut into strips
1 pinch salt and freshly ground pepper to taste
½ cup dry white wine
½ cup chicken stock
1 ½ cups heavy cream
2 tablespoons chopped fresh mint
1 ½ tablespoons chopped fresh thyme
2 teaspoons honey
1 teaspoon lemon zest
1 teaspoon sherry vinegar
½ teaspoon salt

Steps:

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.

Nutrition Facts : Calories 1054.3 calories, Carbohydrate 92.1 g, Cholesterol 202.6 mg, Fat 58.8 g, Fiber 14.6 g, Protein 41.1 g, SaturatedFat 26.2 g, Sodium 417.3 mg, Sugar 7.8 g

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