WILD OLIVE, CHICKEN AND THYME PASTA

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 Lilydale Free Range 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.
  • 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.