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.

Michelle English
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

1054 calories; 58.8 g total fat; 203 mg cholesterol; 417 mg sodium. 92.1 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/21/2012
I'm giving it four stars because it is too caloric and the recipe calls for too much mint. 1 tbsp or less is more than enough. Also be careful with honey as it can easily get too sweet (and horrible). Perhaps you can omit it altogether. Instead of lemon zest and sherry vinegar I added 2 tbsp lemon juice at the end and it was just right. Also instead of heavy cream I used no fat half&half and thickened it with flour--the texture and taste were still perfect. Read More
(20)

Most helpful critical review

Rating: 3 stars
05/09/2014
I found it only okay. Nice bright taste to it but at the same time kind of bland. My roommate described it as "perfectly fine". Read More
(5)
22 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/21/2012
I'm giving it four stars because it is too caloric and the recipe calls for too much mint. 1 tbsp or less is more than enough. Also be careful with honey as it can easily get too sweet (and horrible). Perhaps you can omit it altogether. Instead of lemon zest and sherry vinegar I added 2 tbsp lemon juice at the end and it was just right. Also instead of heavy cream I used no fat half&half and thickened it with flour--the texture and taste were still perfect. Read More
(20)
Rating: 4 stars
07/21/2012
I'm giving it four stars because it is too caloric and the recipe calls for too much mint. 1 tbsp or less is more than enough. Also be careful with honey as it can easily get too sweet (and horrible). Perhaps you can omit it altogether. Instead of lemon zest and sherry vinegar I added 2 tbsp lemon juice at the end and it was just right. Also instead of heavy cream I used no fat half&half and thickened it with flour--the texture and taste were still perfect. Read More
(20)
Rating: 5 stars
06/10/2012
Wonderful! A MUST try! Everyone loved this!!! Read More
(20)
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Rating: 5 stars
06/28/2012
This was really good. I changed it up a bit for flavor preferences and dietary concerns. I used whole wheat penne instead of spaghetti added the juice of half a lemon with the chicken broth and substituted the heavy cream with 1% buttermilk. I needed to add a little cornstarch and water for the sauce to thicken - probably a result of using the buttermilk. Small price to pay to save a whole lot of fat and calories. Tasted great thank you for the wonderful recipe. Read More
(16)
Rating: 3 stars
05/09/2014
I found it only okay. Nice bright taste to it but at the same time kind of bland. My roommate described it as "perfectly fine". Read More
(5)
Rating: 5 stars
02/14/2013
Sinfully delicious! I used BLSL breasts which I cooked whole then sliced before adding back into the sauce. I love the different twist the mint brings to the sauce. It is a perfect balance of flavors. Unless we had a special occasion I would use low fat evaporated milk in place of the heavy cream. I think it would work saving calories without sacrificing taste. Thank you Cheelara! Read More
(5)
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Rating: 5 stars
10/23/2013
Only tweak I would make is to cook chicken with some lemon pepper. Sliced chicken and added back to sauce with asparagus and bow tie pasta. YUM! Read More
(4)
Rating: 5 stars
06/14/2012
Excellent - not to be overlooked Read More
(3)
Rating: 5 stars
06/12/2012
I apologize to everyone the nutritional information is incorrect. I will try and get it revised as soon as possible. Read More
(3)
Rating: 5 stars
07/17/2014
Really liked it and it was easy to covert to dairy-free by substituting almond milk for milk and adding 1 1/2 TB cornstarch for thickening. Also if using almond milk you might want to omit the honey. My finicky 11-year old son gobbled it up. It would also be good over rice polenta or spaghetti squash. Read More
(2)