Tagliatelle with Chicken

As we do every year, we look for a new dish ideas  that aren't just really good, but look really good on your plate for the holidays. If this is a holiday dish, you want to also make the Tomato sauce that is also here on the blog. This has been a big hit this year already and we are just getting started. We've made if for a few parties so far and we haven't had any leftovers yet!

Serves 4
8 oz tagliatelle. The green pasta works well with this dish for the holidays! You can buy a great spinach/garlic that was fabulous.
1 T olive oil
Salt
Tomato Sauce use 1 full recipe for 4
Basil leaves for garnish

Chicken Sauce
1/4 cup unsalted butter
14 oz. boned, skinned chicken breast (or thighs) sliced thin
3/4 cup blanched almonds
1\2 cup grated fresh Parmesan cheese
1 1\4  cups heavy cream salt and pepper

1. Make the Tomato Sauce.

2. To make the chicken sauce, melt the butter in a sauce pan over medium heat and fry the chicken strips and almonds  for 5 to 6 minutes,  stirring frequently until the chicken is cooked through.

3. Meanwhile pour the cream into a small saucepan over low heat and bring to a boil. Simmer slowly for about 10 minutes until reduced by almost half.  Pour the cream over the chicken, add the parmesan and keep warm.

4. Cook the pasta, drain and keep warm.

5. To plate your dish, add the desired amount of pasta, spoon tomato sauce over the  pasta and then spoon the chicken and cream in the center. Garnish with basil and extra Parmesan if desired.
Serve immediately.