Ingredients:
2 tablespoons olive oil
1 small onions, chopped
1 clove garlic, minced
1 (14 ounce) cans chopped tomatoes
2 tablespoons parsley, chopped
1 teaspoon dried oregano
2 bay leaves
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper ( to taste)
1/4 cup unsalted butter
14 ounces boneless skinless chicken breasts
3/4 cup blanched almonds
1 1/4 cups heavy cream
salt and pepper ( to taste)
250 g spinach linguine
1 tablespoon olive oil
1 teaspoon salt
basil leaves ( for garnish)
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.