Penne in Almond Sauce

By Anne Marie

A delicious, creamy sauce with chicken and penne pasta. (from the Food Network)

Ingredients

• 1 pound penne pasta
• 2 cups (9 oz) blanched, slivered almonds
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, peeld and smashed
• 2 store-bought rotisserie chicken breasts, skinned boned and cut into 1/2 inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• 1 large lemon, zested
• kosher salt and freshly ground black pepper
• 2 cups grated parmesan
• 1/2 cup chopped fresh basil leaves

Preparation

Step 1

Cook pasta according to directions. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3-4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper to taste.

Put the cooked pasta into a serving bowl and add 1/2 cup of the parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water ass needed to loosen the sauce. Season with salt and pepper and serve.