Summary

Ingredients

• 250 g pasta (taliatelle or spahetti), reen, fresh if possible
• 1 tablespoon olive oil
• Water (salt water)
• 2 tablespoon olive oil
• 1 small onion (s), finely chopped
• 1 clove (s) garlic, chopped
• 400 g tomato (s), chopped
• 2 tablespoon parsley, freshly chopped
• 1 teaspoon oregano, dried
• 2 bay leaves
• 2 tablespoon tomato paste
• 1 teaspoon sugar
• salt and pepper
• 60 g butter
• 400 g chicken breast fillet (s), cut into thin strips
• 100 g almond (s), peeled
• 300 g sweet cream
• salt and pepper
• some basil

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Instructions

1. For the tomato sauce, heat 2 tablespoons of olive oil, sweat the onion in it until translucent, add the garlic and sauté for 1 minute. Stir in chopped tomatoes, herbs, tomato paste, sugar and spices to taste, bring to the boil and simmer for 15-20 minutes. Take off the heat, remove the bay leaves and keep warm.
2. For the poultry sauce, melt the butter and stir-fry the chicken breast strips with the almonds for 5 - 6 minutes, until the meat is cooked through. Add the cream and simmer over medium heat for about 10 minutes, season to taste and then keep warm.
3. Boil the tagliatelle in salted water with olive oil until al dente, drain and transfer to a preheated bowl. Pour the tomato sauce over it and arrange the chicken sauce on top. Garnish with fresh basil leaves.