Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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1 clove garlic, minced
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1 (14 ounce) can chopped tomatoes
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2 tablespoons parsley, chopped
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1 teaspoon dried oregano
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2 bay leaves
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2 tablespoons tomato paste
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1 teaspoon sugar
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salt and pepper (to taste)
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1/4 cup unsalted butter
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14 ounces boneless skinless chicken breasts
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3/4 cup blanched almond
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1 1/4 cups heavy cream
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salt and pepper (to taste)
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250 g spinach linguine
Instructions
- PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
- Add garlic& saute for another minute.
- Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
- Adjust seasoning, if necessary and remove the bay leaf.
- PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
- Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
- Meanwhile, pour the cream into a small, heavy pan over a low heat.
- Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
- Combine the cream with the chicken mixture and season.
- Set aside& keep warm.
- PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
- Drain well.
- ASSEMBLY: Turn noodles onto individual plates.
- Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
- Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
- Sprinkle with basil leaves.