Pasta with Chicken and Almond Cream

Pasta with Chicken and Almond Cream

1

"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."

Ingredients

servings 713 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 713 kcal
  • 36%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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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.

Footnotes

  • NOTE: Oven roasted tomatoes can be a substitute for sundried tomatoes, or an addition to this pasta or your favorite pasta, pizza, risotto or salad. Slice plum, roma or campari tomatoes lengthwise, place on cookie sheet , drizzle with olive oil, salt and pepper and roast at 450 degrees F for 20 minutes. Towards the end, drizzle with balsamic vinegar if serving on top of greens.
  • Created by: Trish Magwood, James Beard cookbook ‘dish entertains' award winner and 'party dish' TV host.
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Reviews

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  1. 4 Ratings

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