Linguine With Chicken And Grapes

• 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

1. Heat a large nonstick skillet over medium heat, add the almonds and cook, stirring, until golden. Transfer to a plate and cool.
2. 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.
3. 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.
4. 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.
5. Toss the pasta, chicken, grapes and sauce together. Divide among four serving plates, sprinkle with the scallions and toasted nuts and serve.

hazelnuts, butter, flour, chicken broth, milk, white wine, chicken, vegetable oil, linguine, red grapes, sugar, scallions

Taken from recipes-plus.com/api/v2.0/recipes/16764 (may not work)