A super easy chicken pasta with all the bells and whistles that will make you feel like you are eating out, not in.
INGREDIENTS
1 tablespoon extra virgin olive oil
6 sprigs thyme
500g chicken mince
2 cloves garlic, crushed
2 tablespoons tomato paste
sea salt and cracked black pepper
2 x 400g cans chopped tomatoes
1 tablespoon balsamic vinegar
400g linguine
½ cup (75g) wild olives
finely grated parmesan, to serve
METHOD
1.Heat the oil in a large non-stick frying pan over high heat. Add the thyme and cook for 30 seconds or until crisp. Remove from the pan and set aside.
2.Add the chicken to the pan and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add the garlic, tomato paste, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and balsamic vinegar and bring to the boil. Reduce heat to medium and cook for 12–14 minutes or until thickened.
How to prepare garlic
3.While the sauce is cooking, cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Return the pasta to the pan, add the chicken mixture and reserved cooking liquid, and stir to combine.
4.Divide the pasta between bowls, top with the olives and serve with parmesan and the crispy thyme.