Pasta with Chicken Sauce
Ingredients
- 9 oz fresh green tagliatelle
- 1 tbsp olive oil salt
- fresh basil leaves to garnish
tomato sauce
- 2 tbsp olive oil
- 1 small onion chopped
- 1 garlic clove chopped
- 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
- 2 oz unsalted butter
- 14 oz boned chicken breasts skinned and cut into thin strips
- 3 oz blanched almonds
- 1/2 pint double heavy cream
- salt and pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Calories: 920 kcal
Carbohydrates: 60 g
Protein: 37 g
Fat: 61g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 229 mg
Sodium: 303 mg
Potassium: 993 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 1632 IU
Vitamin C: 17 mg
Calcium: 170 mg
Iron: 4 mg