Fettuccine with Chicken and Almonds from The Silver Spoon Pasta

This is the recipe I made from The Silver Spoon Pasta.  My husband is a big fan of almonds and chicken, so it was my first choice.  I chopped the almonds with a knife but you can use pre-sliced almonds.  It didn’t take long to prepare this meal and it was on the table in 30-40 minutes. The sauce sticks to the fettucine perfectly, not too thick or thin with a nice shallot flavoring.  Actually anything in this book is a good choice as most of the recipes are really easy to put together.

Preparation time 20 min.

Cooking time 30 min

Serves 4.

Ingredients:

• 2 tbs butter
• 1 shallot chopped
• 5 ounces of boneless skinless chicken breast portion chopped
• scant 1/2 dry white wine
• 1/3 cup almonds chopped
• scant 1 cup heavy cream
• 10 ounces fresh fettuccine
• 1/3 cup parmesan cheese
• salt and pepper

Directions:

Melt the butter in a small pan.l  Add the shallot and cook low heat, stirring occasionally, for 5 minutes. Add the chicken stir well, and cook for a few minutes.  Pour in the wine and cook until the alcohol has evaporated, then add the almonds and stir in the cream.  Simmer over low heat, stirring occasionally, for about 10 minutes, then season with salt and pepper.  Cook the fettuccine in plenty of salted boiling water for 2-3 minutes until al dente.  Drain, tip into a warmed serving dish, pour the chicken sauce over it and sprinkle with the parmesan.  Serve Immediately.

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