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Pasta bianco with chicken and thyme

Pasta bianco translates to white pasta, and this recipe sees heavy tomato sauce vetoed in favour of chicken sausages, thyme, parmesan and pappardelle to create a simple yet delicious dish
Pasta bianco with chicken and thyme
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This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking liquid. Return pasta to pan. Cover.
2.In a large frying pan, heat oil on high. Sauté onion, carrot, garlic, chilli, thyme and bay leaves for 4-5 minutes until onion is tender, but not coloured.
3.Squeeze sausage mince from casings into onion mixture. Brown for 5-6 minutes, breaking up lumps.
4.Pour wine into pan to deglaze and simmer for 2-3 minutes until almost evaporated. Add stock, reduce heat to low and simmer for 4-5 minutes until liquid reduces by half. Remove and discard whole garlic cloves, bay leaves and chilli. Season to taste.
5.Mix pasta with reserved cooking liquid into sauce, tossing to coat. Serve topped with grated parmesan and extra thyme. Accompany with salad leaves and bread.

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