Italian Chicken Salad in Lettuce Cups

• 1/2 cup slivered almonds
• 1 pound farfalle pasta
• 4 cups coarsely shredded cooked chicken (from about 1 1/2 purchased roasted whole chickens)
• 1/2 cup diced roasted red bell pepper (about 1 pepper)
• 1/2 cup diced roasted yellow bell pepper (about 1 pepper)
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup drained capers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups Red Wine Vinaigrette (page 229)
• 12 butter lettuce leaves (from about 2 heads)
• 2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

1. Preheat the oven to 350F.
2. Spread the almonds on a small baking sheet in a single layer.
3. Bake until golden brown, about 10 minutes.
4. Remove from the oven and transfer to a bowl to cool.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes.
7. Drain.
8. In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper.
9. Drizzle with 1 cup of the vinaigrette and toss gently.
10. Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly.
11. Spoon the chicken salad into the lettuce cups.
12. Drizzle the remaining 1/4 cup of vinaigrette over the salads.
13. Garnish with shavings of the Parmesan cheese and serve.

almonds, pasta, chicken, red bell pepper, yellow bell pepper, red onion, parsley, capers, salt, freshly ground black pepper, red wine vinaigrette, butter, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/italian-chicken-salad-in-lettuce-cups-394275 (may not work)