ADAM SWANSON'S GF CHICKEN & ALMOND TAGLIATELLE
250 g San Remo Gluten Free Egg Tagliatelle Nests
2 tbsp butter
1 shallot, diced finely
1 chicken breast, skin off, diced small
½ cup De Bortoli DEEN Chardonnay
1 ½ cups Bulla Thickened Cream
1 tbsp almond meal
¼ cup almonds,
¼ cup parsley,
¼ cup Parmesan
Salt & pepper, to taste
Cook pasta according to packet directions.
Heat olive oil, butter and shallot in a pan on low to medium heat. Cook for 3 to 5 minutes.
Add chicken and cook for a further 3 minutes.
Pour wine into pan and cook until wine has reduced by half.
Add cream, almond meal and chopped almonds to pan and cook for 8 minutes or until sauce coats the back of spoon and the chicken is cooked.
Strain pasta and add to pan. Sprinkle parsley onto pasta and add a generous amount of cracked pepper.
Serve with parmesan over the top.
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