Spinach ribbon noodles covered with a rich tomato sauce and topped with creamy chicken makes a very appetizing dish.
Basic Tomato Sauce (see below)
225 g (8 oz) fresh green ribbon noodles
1 tbsp olive oil
salt
basil leaves, to garnish
225 g (8 oz) fresh green ribbon noodles
1 tbsp olive oil
salt
basil leaves, to garnish
Chicken sauce
60 g (2 oz) 1/4 cup unsalted butter
400 g (14 oz) boned, skinned chicken breast, thinly sliced
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
basil leaves, to garnish
400 g (14 oz) boned, skinned chicken breast, thinly sliced
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
basil leaves, to garnish
method
1. Make the tomato sauce, and keep warm.
2. To make the chicken sauce, melt the butter in a pan over a medium heat and fry the chicken strips and almonds for 5 - 6 minutes, stirring frequently, until the chicken is cooked through.
3. Meanwhile, pour the cream into a small pan over a low heat, bring it to the boil and boil for about 10 minutes, until reduced by almost half. Pour the
cream over the chicken and almonds, stir well, and season with salt and pepper to taste. Set aside and keep warm.
4. Cook the pasta in a pan of boiling salted water, to which you have added the oil, for 8 - 10 minutes or until tender. Drain, then return to the pan, cover and keep warm.
5. Turn the pasta into a warmed serving dish and spoon the tomato sauce over it. Spoon the chicken and cream over the centre, scatter over the basil leaves and serve at once.
1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1. Heat the oil in a pan over a medium heat and fry the onion for 2 - 3 minutes or until translucent. Add the garlic and fry for 1 minute.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper to taste.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes or until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves just before serving.
2. To make the chicken sauce, melt the butter in a pan over a medium heat and fry the chicken strips and almonds for 5 - 6 minutes, stirring frequently, until the chicken is cooked through.
3. Meanwhile, pour the cream into a small pan over a low heat, bring it to the boil and boil for about 10 minutes, until reduced by almost half. Pour the
cream over the chicken and almonds, stir well, and season with salt and pepper to taste. Set aside and keep warm.
4. Cook the pasta in a pan of boiling salted water, to which you have added the oil, for 8 - 10 minutes or until tender. Drain, then return to the pan, cover and keep warm.
5. Turn the pasta into a warmed serving dish and spoon the tomato sauce over it. Spoon the chicken and cream over the centre, scatter over the basil leaves and serve at once.
Basic Tomato Sauce
2 tbsp olive oil1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
1. Heat the oil in a pan over a medium heat and fry the onion for 2 - 3 minutes or until translucent. Add the garlic and fry for 1 minute.
2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper to taste.
3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes or until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves just before serving.
serving amount
serves 4
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