Pasta Neapolitan
Ingredients
- Basic Tomato Sauce RED ⓘ
- 2 tablespoons olive oil ⓘ
- 1 small onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 (14 ounce) can 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) ⓘ
- Chicken Sauce WHITE ⓘ
- 1/4 cup unsalted butter ⓘ
- 14 ounces boneless skinless chicken breasts ⓘ
- 3/4 cup blanched almond ⓘ
- 1 1/4 cups heavy cream ⓘ
- salt and pepper (to taste) ⓘ
- Pasta GREEN ⓘ
- 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.
Nutrition & Diet Analysis (per serving)
1142
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).