Pasta Neapolitan

Submitted by CountryLady

"This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4-6

ingredients

• Basic Tomato Sauce RED

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (14 ounce) can chopped tomatoes
• 2 tablespoons parsley, chopped
• 1 teaspoon dried oregano
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• salt and pepper (to taste)

• Chicken Sauce WHITE

• 1⁄4 cup unsalted butter
• 14 ounces boneless skinless chicken breasts
• 3⁄4 cup blanched almond
• 1 1⁄4 cups heavy cream
• salt and pepper (to taste)

• Pasta GREEN

• 250 g spinach linguine
• 1 tablespoon olive oil
• 1 teaspoon salt
• basil leaves (for garnish)

directions

1. PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
2. Add garlic& saute for another minute.
3. Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
4. Adjust seasoning, if necessary and remove the bay leaf.
5. PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
6. Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
7. Meanwhile, pour the cream into a small, heavy pan over a low heat.
8. Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
9. Combine the cream with the chicken mixture and season.
10. Set aside& keep warm.
11. PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
12. Drain well.
13. ASSEMBLY: Turn noodles onto individual plates.
14. Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
15. Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
16. Sprinkle with basil leaves.

Reviews

[PanNan]

Delicious! Quite different from the ordinary pasta dish, very attractive, and I loved the different flavors and textures - the crunchy nuts combined with creamy chicken sauce was heavenly. A winner!

 

[Boca Pat]

We loved the combination of red and white sauce together. I followed the recipe exactly, didn't change anything at all. It was absolutely delicious and looked so pretty too. A great recipe to serve to company. Thanks CountryLady

 

[Jaime in Winnipeg]

This is a great recipe - it tastes great! I especially love the chicken sauce. The only problem I found was that it took me a lot longer to make!

 

[AKillian24]

I had this recipe saved a while ago because I adore spinach fetuccine and am always debating between a white sauce or a red sauce. Could I ask for a more perfect solution? DH and I both devoured this. It's got a great, rich flavor that keeps you digging around your pasta bowl to make another 'perfect bite'.

 

[Kittencalrecipezazz]

A bit of work but well worth the time. Another winner Marg! I used crushed and diced tomatoes for the red sauce, increaded the garlic and added in some red wine... I made this for Sunday dinner, my son couldn't get enough of it, I served this to my family and one friend, it was totally enjoyed by all, I plan on making this another time for my guests, it is that delicious, and one that should be tryed by all! ...Kitten:)