Creamy Chicken, Thyme and Garlic Pasta
Recipe type: Main
Serves: 2
I used green beans in this recipe as they're so abundant right now, but mushrooms work really well too.
  • 2 chicken breasts
  • 2 cloves of garlic, chopped finely
  • Handful thyme
  • 2 tbsp olive oil
  • Green beans, top and tailed and chopped in half
  • Enough pasta for two, cooked as per packet instructions
  • 3 tbsp double cream or creme fraiche
  • Salt and pepper
  1. Place the chicken breasts on a chopping board between two pieces of cling film and use a rolling pin to bash them out to half their depth.
  2. Place in a large freezer bag with the chopped garlic, thyme and olive oil. Mix up well so the chicken is all covered. Leave in the fridge for 5+ hours.
  3. Cook the pasta as per the packet instructions and lightly steam the green beans (I do mine in the microwave for 4 minutes).
  4. Griddle (or fry) the chicken on a med-high heat for 3-4 minutes on each side. Leave to rest for a couple of minutes then slice on the diagonal.
  5. Add the cream or creme fraiche to the pasta whilst on a very low heat and stir the green beans through. Season well.
  6. Serve with the chicken slices on top of the pasta.
Recipe by More Than Toast at