About this recipe:Fresh thyme, spring onion, regular onion, garlic and Parmesan are tossed with linguine pasta and chicken breast for an easy but satisfying dish. You could use another pasta - such as spaghetti or fettuccine - if desired.
225g linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, roughly chopped
4 spring onions, cut into small pieces, white and green parts separated
2 skinless, boneless chicken breast fillets, cut into small pieces
3 sprigs fresh thyme
1 clove garlic, minced
salt and ground black pepper to taste
80g grated Parmesan cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly-salted water to the boil. Cook the linguine in the boiling water until al dente, about 11 minutes. Drain, reserving about 175ml of the pasta water. Place the drained pasta in a large bowl.
Melt the butter with the olive oil in a large frying pan over low heat. Cook the onion and white parts of the spring onion in the butter and oil for about 10 minutes.
Stir the green parts of the spring onions, the chicken, thyme and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the centre, about 10 minutes more.
Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.