A~B~C - Almond, Broccoli, Chicken - cooking recipe

Ingredients

1/2 lb. fettuccini
2 c. heavy cream
1/2 tsp. chopped garlic
2 medium shallots or 1/4 small onion
1 Tbsp. olive oil
1 (8 to 10 oz.) chicken breast, cut into strips
1/2 lb. broccoli florets, steamed and reserved
1/4 lb. almond slivers, toasted
1/4 c. white wine or chicken stock
1 tsp. olive oil
1/4 c. flour
1/4 c. grated Parmesan

Preparation

Cut broccoli into florets.
Boil for 2 minutes until soft but still green.
Drain and put into ice water; set aside.
Spread almonds on cookie sheet; put into 350\u00b0 oven and toast.
Put 1 tablespoon olive oil in nonstick saut pan.
Heat to just smoking. Dust chicken strips in flour and place in pan away from you.
As the strips brown, turn.
About 2 minutes, remove chicken; discard oil and wipe pan clean.
Return to stove; add 1 teaspoon olive oil and onions.
Cook until opaque.
Add garlic but don't brown.
Add white wine or stock; reduce by 1/2 and add heavy cream.
Stir occasionally over low heat until it coats wooden spoon.
Add chicken, broccoli and almonds; let simmer 1 minute.
Add salt and pepper to taste.
Add the fettuccini (previously cooked, cooled and set aside).
Toss all ingredients lightly in pan until pasta is hot.
Turn out onto serving dish; sprinkle with cheese and enjoy.