I figured that since I've been on a cooking kick lately, I would share with you another of my favorite recipes.
On a trip Jeremy and I took to Chicago, I had an amazing pasta dish in a mint cream sauce at a fantastic restaurant called MK. I decided that I wanted to try to recreate this dish that I loved so much.
I ended up finding a recipe that sounded similar online and I tried it out one night when we had some friends over for dinner. Success!!! It tastes almost exactly like the pasta that I remember. The mint is definitely not overwhelming, so no need to worry about that and mixed with a little lemon zest...this makes it a great spring/summer pasta dish. The recipe is actually very easy, so check it out!
Chicken Pasta with Thyme-Mint Cream Sauce
- 1 pound pasta, such as linguine or fettuccine
- 2 Tbsp olive oil
- 1 1/4 lb boneless, skinless chicken tenders, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup of dry white wine (I've used Chardonnay and Sauvignon Blanc)
- 1/2 cup chicken stock
- 1 1/2 cups heavy whipping cream
- 2 1/2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh thyme
- 2 teaspoon lemon zest
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt and more salt and freshly ground black pepper to taste