Ingredients
400 g boneless breast of chicken
75 g blanched almonds
chicken broth
50 g butter
20 ml olive oil
250 g green tagliatelle
300 ml sweet cream
400 g prepared tomato sauce
salt, pepper
basil leaves
Method
The butter is melted in a pot and fry the shredded meat and almonds for 5 minutes, stirring often. Pour them broth and left is evaporated. Cream boil until half, pour in the chicken, leave warm. Tomato sauce warm and keep warm. Boil the pasta with a little olive oil and salt and drain keep warm. Place in a warmed plates and pour the sauce with two.
Containers:
Difficulty
Easy
Tested
0 users
Source
selected recipes, pasta and spaghetti