You'd think for all the mint I have in my garden that I'd have tried a recipe like this one -- but I haven't... so time to remedy that. Even here in New England, the mint survives in my garden until Thanksgiving, and I'm always looking for new ways to use it.

Oh, this looks delicious! I'm not sure I've ever used thyme and mint together but I'm intrigued. Also, re: salting pasta water, I always wait until the water is boiling because that way the salt dissolves quickly. If you add salt to cold water, it won't dissolve right away and it can eat away at the coatings on some pots. (My dad always used to salt first, and now his pasta pot is a brilliant example of this unfortunately!)

What a lovely combination...thyme and mint and cream. Nice!

Love the combination of the herbs. Mint sounds very intriguing in Pasta.

I was wondering if one could somehow reduce the fat content of the heavy cream and use 1/2 and 1/2 instead. Can't wait to try.

You can try it. I usually stick to heavy cream in recipes because then there is less chance of curdling. ~Elise

I went right out to my herb garden and snapped up some mint and thyme and OMG! This recipe was amazing!!! My husband loved it, my two very picky kids loved it, and the most spoiled member of our household (Phoebe our Yorkie) even got a taste afer we were all too stuffed to move. This recipe will become the one we pull out time and time again. I've even been thinking about some variations already. The funniest thing is my husband said, I get the thyme, but I don't see the mint idea at all. He totally gets it now! Thank you Elise!

Awesome. I was hoping someone would try it, and like it as much as we did. :-) ~Elise

This recipie was amazing.
I added a chopped up apple,
letting it cook in the sauce,
and it turned out better than I had expected.
I'll definately make this again;
it was a huge hit!

This was sooo good, made this last night and we all loved it! I love using fresh herbs and the combination of it with honey and Xères vinegar was unbelievable ( I had never tried that type of vinegar before) I was a little uncertain about the entire 1 1/2 cup of heavy cream but it was all worth it...Even Roxy my3 yrs old boxer loved it. Thank you Elise for a successful diner idea! Adding this to my to re-do list!

As a medical student, I am always in search of tasty, healthy, and inexpensive meals that require little time or talent. This dinner lived up to all my expectations.

A few alterations that I made: (1) I cooked the pasta by adding it to chicken broth and letting it absorb all the liquid (there's probably a fancy cooking word for this but I don't know what it is); (2) I sauteed yellow zucchini and red bell peppers into the pasta + sauce because veggies are important (3) I used course ground sea salt to add a more distinct flavour; (4) I served with the same wine I used in the deglazing for an easy meal-wine match.

Three cheers for great food! Thanks for the excellent idea.

My wife and I cooked this meal this evening (phenomenal by the way) and we successfully made it with half and half. After doing some research, we experimented with ways of stabilizing the half and half so it doesn't curdle.

To start off with, we mixed about a half a teaspoon of corn starch with the half and half beforehand and set aside. We added the honey and vinegar to the wine and broth in the pan, ensuring both were well dissolved, then generously tempered the half and half with the mixture. Starting on a low heat we stirred in the tempered half and half, then slowly sprinkled in another half teaspoon of corn starch, stirring the sauce constantly.

We reduced the sauce at a medium-low heat, keeping it moving, and it worked beautifully. No curdling and the meal tasted great.

This recipe has so much potential, but it was a big disappointment. I followed it exactly. For all the ingredients, it should have had a lot of flavor. I tasted the sauce just before adding the linguine and chicken, and it did have a nice flavor. But when I added the pasta and the chicken, the linguine absorbed most of the sauce. That wasn't a problem because the photo shows that this is not a saucy dish. It actually looked nice on the plate, just as it does in the picture. However, it was flavorless. I cook all the time and have never cooked anything that tasted so bland. I might as well have used cream by itself for the sauce. My family didn't get a hint of the wine, mint, honey, lemon zest, chicken stock, and vinegar. If I do make this again, I will add more of these ingredients.