Bring a large pot of water to boil, add pasta, and cook to desired consistency, about 15-20 minutes. Drain, then toss the pasta w a tablespoon of the butter, and salt and pepper to taste. Prepare the sauce while the pasta is cooking. Heat small saucepan over medium high heat, and add and melt a tablespoon of the butter. Add garlic and lemon zest. Cook quickly, just until the garlic starts to brown. Immediately add lemon juice and stock, and bring to boil for 2 minutes. Reduce heat, then slowly add cornstarch mixture, whisking to prevent lumps. Add chicken and heat through. Remove from heat and whisk in remaining 1 tablespoon of butter. Stir in 1.5 tablespoons fresh or 1.5 teaspoons dried thyme. Toss with the pasta. Garnish with the remaining thyme.
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