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Pasta with Chicken and Almond Cream

Pasta with Chicken and Almond Cream

Almond Board of California

Almond Board of California

Chicken pieces are simmered in a light, creamy almond sauce flavored with sun-dried tomatoes and roasted red peppers, with thinly shredded basil leaves added for color and flavor. The sauce is served on spaghetti.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 713 kcal
  • 36%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to the boil.
  2. Meanwhile, melt butter and oil in a large saute pan over medium high heat. Season then brown chicken until light golden and just cooked through about 5 minutes; transfer to a plate.
  3. Add shallots to pan and saute 1 minute. Add sundried tomatoes, red pepper and ground almonds. Deglaze pan with wine until just evaporated. Add cream and almond milk, bring to a boil, stir until sauce thickens about 4 minutes. Add basil. Return chicken to the pan and simmer until just heated through.
  4. Cook pasta al dente. Drain, reserve about 1 cup pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency.
  5. Garnish with toasted slivered almonds. Serve immediately.
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Reviews

Christine W
4

Christine W

11/5/2011

Made as directed. It was alright, but definitely didn't have as much flavor as I expected. Probably won't make again/

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