Donald Noble's Website

Ingredients:

To serve 3 people

• 3 chicken breasts, chopped into chunks


• 150ml double cream


• 100g flaked almonds


• 30g butter


• 2 small onions, chopped finely


• 3 cloves garlic, chopped finely


• 1 red pepper, chopped finely


• 2 tins tomatoes, chopped finely


• 1tbsp tomato purée


• ½ glass red wine


• 1tsp sugar


• Oregano and Mixed herbs


• Salt and pepper

Method:

Time: 30 mins

1. To make the rich tomato sauce, fry the garlic, onion and pepper in some olive oil over a medium heat until softened, then add the tomato purée, herbs, sugar and seasoning. Reduce to a thick consistency.
2. Meanwhile, fry the chicken in the butter, over a medium heat, until cooked, add the flaked almonds, cream and seasoning. Reduce the cream by approximately half, allowing the chicken to brown slightly.


3. Serve on a bed of pasta, with a green salad or olives.

This entry was posted on Sunday 25th April 2004 in Recipes and tagged chicken, pasta, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and trackbacks are currently closed.