- 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
- 2 teaspoons poppy seeds.
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.
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.
Till the spaghetti with almond cream and serve to the table.
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.