How to cook spaghetti with almond sauce

You’ll need
    • Spaghetti with chicken and almond sauce
  • 500g spaghetti
  • 2 cups unroasted almonds
  • 2 1/2 cups chicken broth
  • 1/4 cups olive oil
  • 3 garlic cloves
  • 2 grilled or boiled chicken breasts
  • 1 cup frozen peas
  • 3/4 cup oily cream
  • 1 large lemon
  • salt and freshly ground black pepper
  • 2 cups grated parmesan
  • 1/2 cup chopped fresh Basil leaf
  • Pasta with almond cream
  • 250g macaroni
  • 3/4 cup almond
  • 1/2 white bun
  • 100ml milk
  • 1/2 cog
  • garlic

  • 2 teaspoons poppy seeds.
  • Almond-mint pesto
  • 2 (150g) bunch fresh mint
  • 1 garlic clove
  • 1/2 cup almond
  • 1 cup olive oil
  • Instructions

    Spaghetti with chicken and almond sauce

    Take a large saucepan, fill it with water and bring it to a boil. Boil the spaghetti to an al dente state — soft on the outside, but with a little stiff earling. Drain the water and set about 1 cup of decoction from under the macaroni aside.


    In a blender or food processor, mix the sliced almonds, chicken broth, olive oil and peeled and shredded garlic. Process in pulse mode until the mixture is homogeneous. Pour the sauce into a large frying pan and cook over a medium heat. Bring to a boil and cook, stirring constantly, until the sauce thickens. It takes about 3 – 4 minutes. Cut the breasts into 1-2 centimeters cubes. Remove the zest from the lemon. Add chicken, peas, cream and lemon zest to the sauce. Cook, stirring, until the chicken warms up through, approximately 4 -5 minutes. Season with salt and pepper to taste.


    In a deep bowl, put warm spaghetti, pour in the parmesan, pour the sauce, the remaining decoction, add the basil and stir well to the sauce enveloped the paste.


    Pasta with almond cream

    Boil the spaghetti to the condition of al-dente. Poppy grains fallow boiling water. The bun (better than yesterday) peel from the crust and crouch. The garlic clove peel and also grind.


    Put unroasted almonds, bread crumbs and garlic into a bowl of combine or blender, add some olive oil and milk. Grind in pulse mode. Grab the sauce in the sautainik, adding the poppy to it. You can substitute milk for water from under boiled macaroni, if you don’t like dairy products, or for non-fat cream if you, on the contrary, like a rich creamy taste.
    Till the spaghetti with almond cream and serve to the table.


    Almond-mint pesto

    Clean the mint. Remove the stems and slice the leaves. Clean and grind the garlic clove.In the food processor, in pulse mode, grind mint, garlic and almonds. Pour the olive oil and mix the ingredients until smooth sauce. Keep the pesto in the fridge no longer than 2 weeks. Till with hot spaghetti sauce and serve them to the table.

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