Chicken And Fig Pasta

• 18 oz thin spaghetti
• 2 tbsp vegetable or olive oil
• 2 None medium onions, halved, thinly sliced
• 1/2 cup butter
• 2/3 cup walnuts, coarsely chopped
• 1/2 cup dried figs, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 None rotisserie chicken, bones and skin discarded, meat finely shredded
• 3 oz baby arugula
• 2 tbsp balsamic vinegar
• 1.5 oz Parmesan cheese, shaved, to serve

1. Cook pasta in boiling salted water for 10 mins or until al dente. Drain.
2. Meanwhile, heat oil in a large frying pan over medium-low heat. Add onions and cook for 10 mins, or until caramelized.
3. Heat butter in a large heavy-bottomed saucepan until starting to brown. Add walnuts, figs and thyme. Cook over heat until butter is browned. Add onion, chicken and pasta. Season and toss to combine. Distribute between serving plates. Toss arugula with vinegar and distribute over pasta. Top with Parmesan. Serve.

thin spaghetti, vegetable, onions, butter, walnuts, dried figs, thyme, rotisserie chicken, baby arugula, balsamic vinegar, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26047 (may not work)