Thyme Mint Chicken Pasta

1 (16 ounce) package thin whole-wheat spaghetti

1 tablespoon olive oil

2 tablespoons olive oil

1 ¼ pounds skinless, boneless chicken thighs, cut into strips

1 pinch salt and freshly ground pepper to taste

½ cup dry white wine

½ cup chicken stock

1 ½ cups heavy cream

2 tablespoons chopped fresh mint

1 ½ tablespoons chopped fresh thyme

2 teaspoons honey

1 teaspoon lemon zest

1 teaspoon sherry vinegar

½ teaspoon salt

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.

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.