Pasta Neapolitan

• 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)

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.

tomato sauce red, olive oil, onion, clove garlic, tomatoes, parsley, oregano, bay leaves, tomato paste, sugar, salt, chicken sauce, unsalted butter, chicken breasts, blanched almond, heavy cream, salt, pasta green, linguine, olive oil, salt, basil

Taken from www.food.com/recipe/pasta-neapolitan-56504 (may not work)