Photo: Penne in Almond Sauce Recipe
Ingredients
- 1 pound penne pasta
- 2 cups (9 ounces) blanched, slivered almonds
- 2 1/2 cups low-sodium chicken stock
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, peeled 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
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 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 to 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, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
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By marina309
on April 26, 2013
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This dish was good but nothing I would rave about...maybe I did something wrong in the recipe. My mom liked it though and she is a tough critic. Glad I gave it a try, but wouldn't make it again.
By larryp123
sarasota, FL
on February 04, 2013
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This one didn't work, love Giada's recipes, but this one isn't worth it, sauce is like a paste, and the family didn't like it, sorry.
By Kim McCracken
on September 30, 2012
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I made this recipe for the first time last night. What an EXCELLENT dish! Restaurant quality. The flavors were delicate and you could taste each one. The almonds make the sauce very creamy without adding a ton of cream. It was very light for a white sauce. I am not a big fan of peas, but the peas and the lemon made it wonderfully refreshing and lightened up what could have been a heavy dish. The crunch of the almonds is outstanding as well. My family gave it four thumbs up. This recipe will definitely be in our regular rotation from now on. I prepared the recipe as written wit the exception of the pasta. I subbed a gluten free brown rice pasta for the whole wheat and it held up well and tasted great.
Read all 113 reviews