A~B~C - Almond, Broccoli, Chicken

• 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

1. Cut broccoli into florets.
2. Boil for 2 minutes until soft but still green.
3. Drain and put into ice water; set aside.
4. Spread almonds on cookie sheet; put into 350u0b0 oven and toast.
5. Put 1 tablespoon olive oil in nonstick saut pan.
6. Heat to just smoking. Dust chicken strips in flour and place in pan away from you.
7. As the strips brown, turn.
8. About 2 minutes, remove chicken; discard oil and wipe pan clean.
9. Return to stove; add 1 teaspoon olive oil and onions.
10. Cook until opaque.
11. Add garlic but don't brown.
12. Add white wine or stock; reduce by 1/2 and add heavy cream.
13. Stir occasionally over low heat until it coats wooden spoon.
14. Add chicken, broccoli and almonds; let simmer 1 minute.
15. Add salt and pepper to taste.
16. Add the fettuccini (previously cooked, cooled and set aside).
17. Toss all ingredients lightly in pan until pasta is hot.
18. Turn out onto serving dish; sprinkle with cheese and enjoy.

fettuccini, heavy cream, garlic, shallots, olive oil, chicken breast, broccoli florets, almond slivers, white wine, olive oil, flour, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129473 (may not work)