Chicken linguine Alfredo

1. Chop the garlic. Zest the lemon. Remove the thyme leaves from the branches. Roughly chop the spinach.

2. Pat the chicken dry. Cover with the dry thyme, salt and pepper. It’s possible to reduce the amount of spices on the children’s portion for a less pronounced flavor. Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 7-8 minutes over medium-low heat until the center is cooked. Place on a board and let sit 2-3 minutes before thinly slicing.

3. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/3 ^2P | 1/2 ^3P cup of the cooking water then drain.

4. Heat a drizzle of oil in a large pan over medium-heat. Cook the garlic and thyme for 2 minutes. Add the cream and zest and bring to a boil. Add the pasta, cooking water and spinach. Mix and cook for 2-3 minutes. Add the grana padano and cook for 1 minute. Add salt and pepper to taste.

5. Serve the pasta with the sliced chicken. Add lemon juice to taste. Bon appétit!