1 1/3 cups dried unsweetened Mission figs, stemmed and chopped
2 6-oz cooked chicken breasts, chopped, warm
4 oz blue cheese, crumbled
3 tbsp chopped fresh basil leaves
Cook linguine al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain. Return linguine to pot and set aside.
Meanwhile, in a medium nonstick skillet, heat oil on medium-low. Add shallots, thyme, salt and pepper. Cook, stirring occasionally, until shallots are tender but not browned, 8 to 10 minutes. Increase heat to medium-high and add vinegar. Simmer, stirring occasionally, until reduced by about one-third, 1 to 2 minutes. Stir in broth and figs and simmer until liquid is reduced by half, 4 to 8 minutes. Remove from heat and set aside.
Add shallot mixture to linguine and stir to combine. Place on low heat and cook until heated through. Stir in chicken and cheese. (NOTE: If mixture appears dry, add reserved pasta cooking water in 1 tbsp additions to reach desired consistency.) Stir in basil and divide among serving bowls.