Tagliatelle with Chicken and Almonds

Cook time 25 Minutes
Servings 4


1 pkt San Remo Gluten Free Tagliatelle
2 tbsp butter
Olive oil
1 shallot, diced finely
1 chicken breast, skin off, diced small
½ cup white wine
1 ½ cup thickened cream
1 tbsp almond meal
¼ cup almonds, chopped
¼ cup parsley, chopped
¼ cup parmesan
Salt & pepper

Tagliatelle with Chicken and Almonds


Cook pasta as per packet directions.

Heat olive, butter and shallot in a pan on low to medium heat. Cook for 3 to 5mins. Add chicken and cook for a further 3mins. Pour wine into pan and cook until wine has reduced by half. Add cream and chopped almonds to pan and cook for 5- 8mins or until sauce coats the back of spoon. Turn off the heat, add almond meal, parsley and strained pasta to pan.

Serve with parmesan and cracked pepper over the top.