Spinach ribbon noodles, topped with a rich tomato sauce and creamy chicken, make a very appetizing dish.
250 g (9 oz) fresh green tagliatelle
1 tbsp olive oil salt
fresh basil leaves, to garnish
1 tbsp olive oil salt
fresh basil leaves, to garnish
Tomato sauce
2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped fresh parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped fresh parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
Chicken sauce
60 g (2 oz) 4 tbsp unsalted butter
400 g (14 oz) boned chicken breasts, skinned and cut into thin strips
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
400 g (14 oz) boned chicken breasts, skinned and cut into thin strips
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
method
1. To make the tomato sauce, heat the oil in a pan over a medium heat. Add the onion and fry until translucent. Add the garlic and fry for 1 minute. Stir in the tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar and salt and pepper to taste, bring to the boil and simmer, uncovered, for 15 - 20 minutes, until reduced by half. Remove the pan from the heat and discard the bay leaves.
2. To make the chicken sauce, melt the butter in a frying pan (skillet) over a medium heat. Add the chicken and almonds and stir-fry for 5 - 6 minutes, or until the chicken is cooked through.
3. Meanwhile, bring the cream to the boil in a small pan over a low heat and boil for about 10 minutes, until reduced by almost half. Pour the cream over the chicken and almonds, stir and season to taste with salt and pepper. Set aside and keep warm.
4. Bring a large pan of lightly salted water to the boil. Add the tagliatelle and olive oil and cook for 8-10 minutes until tender, but still firm to the bite. Drain and transfer to a warm serving dish. Spoon over the tomato sauce and arrange the chicken sauce down the centre. Garnish with the basil leaves and serve immediately.
2. To make the chicken sauce, melt the butter in a frying pan (skillet) over a medium heat. Add the chicken and almonds and stir-fry for 5 - 6 minutes, or until the chicken is cooked through.
3. Meanwhile, bring the cream to the boil in a small pan over a low heat and boil for about 10 minutes, until reduced by almost half. Pour the cream over the chicken and almonds, stir and season to taste with salt and pepper. Set aside and keep warm.
4. Bring a large pan of lightly salted water to the boil. Add the tagliatelle and olive oil and cook for 8-10 minutes until tender, but still firm to the bite. Drain and transfer to a warm serving dish. Spoon over the tomato sauce and arrange the chicken sauce down the centre. Garnish with the basil leaves and serve immediately.
serving amount
serves 4
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