Linguine With Chicken And Grapes - cooking recipe

Ingredients

3 tbsp chopped hazelnuts or almonds
2 tbsp butter
2 tbsp all-purpose flour
3/4 cup reduced-sodium chicken broth
3/4 cup milk
2 tbsp dry white wine
4 None boneless, skinless chicken breast halves
1 tbsp vegetable oil
12 oz linguine
12 oz seedless green and red grapes, halved
1 tsp sugar
3 None scallions, thinly sliced

Preparation

Heat a large nonstick skillet over medium heat, add the almonds and cook, stirring, until golden. Transfer to a plate and cool.
Melt the butter in a medium saucepan and stir in the flour. Cook, stirring constantly, for 2 mins. Add the broth, milk and wine and simmer, stirring, for 5 mins. Season with salt and pepper. Remove from the heat.
Season the chicken with salt and pepper. Heat the oil in the same large nonstick skillet over medium-high heat. Add the chicken and cook for 5-6 mins per side until cooked through. Remove and cut into bite-sized pieces.
Meanwhile, cook the pasta according to the package directions. Drain. In a small saucepan, heat the grapes, sugar and 2 tbsp water over a medium heat until slightly caramelized.
Toss the pasta, chicken, grapes and sauce together. Divide among four serving plates, sprinkle with the scallions and toasted nuts and serve.