Chicken Almond

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| Servings: 4 servings


  • 4 boneless skinless chicken thighs
  • 1 tablespoons olive oil
  • 12 garlic cloves minced
  • Salt and pepper to taste
  • ¼ cup sliced almonds toasted
  • ½ cup shipping cream
  • 1/8 teaspoon Dijon mustard
  • ¼ teaspoon soy sauce
  • 30 Chinese pea pods
  • Angel hair pasta for four


  1. Slice chicken into strips.  Heat oil in skillet and sauté garlic, chicken and salt and pepper to taste.  When chicken loses pink color remove mixture from pan and cover.
  2. Cook pasta.
  3. Add cream to skillet and stir into drippings.  Add mustard and soy and continue stirring over medium heat about 2 minutes.
  4. Add pea pods and return chicken to skillet.  Cook until peas are just tender but crisp. Salt and pepper to taste.
  5. Drain pasta and make up four plates.  Pour chicken mixture over and garnish with toasted sliced almonds.

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