Week 12: Recipe #1--Penne in Almond Sauce

I got this recipe from foodnetwork.com (see link below).  It is from Giada de Laurentiis.  It says that it yields 4 to 6 servings, but those are some LARGE servings, let me tell you.  I made it for the 3 of us, plus my in-laws, and we have a LOT left over.  You could easily half this recipe for a family of four; that's what I plan on doing next time.  However, it was extremely tasty and pretty simple to make.  I served it with a green salad and some grapes.

Photo from foodnetwork.com

You'll Need:

• 1 pound penne pasta
• 2 cups (9 oz.) blanched, slivered almonds (I used the toasted sliced almonds used for salads)
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and smashed
• 2 store-bought, rotisserie chicken breasts, skinned boned and cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• 1 large lemon, zested
• salt and pepper, to taste
• 2 cups grated parmesan
• 1/2 cup chopped fresh basil leaves

Preparation:

1. Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
2. In a blender, combine the almonds, chicken stock, olive oil, and garlic.  Blend until the mixture is smooth.  Pour the mixture into a large skillet and turn the heat on to medium.  Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes.  (It didn't thicken up enough for me, so I added one tablespoon of flour, and that worked).  Add the chicken, peas, cream, and lemon zest.  Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick).  Season with salt and pepper, to taste.  (I didn't actually use any--plenty of flavor without.)
3. Put the cooked pasta into a serving bowl and add 1/2 cup of the parmesan.  Toss together until the pasta is coated.  Add the chicken mixture, the remaining cheese, and the basil.  Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce.  Season with salt and pepper, to taste, and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-in-almond-sauce-recipe/index.html