My drive to work is longer now that we have moved to Pasadena, but it is more beautiful! Driving over the hills in the mornings, with the sun rising and the beautiful clouds makes me grateful for the extra time I have to give thanks to my Lord and Savior, Jesus Christ.
While he was sill speaking, a bright cloud covered them, a voice from the cloud said, "This is my Son, whom I love; with him I am well pleased. Listen to him!" Matthew 17:5
Here is a recipe that came from my new Giada cookbook. I loved the almond sauce. I was so thick and creamy!
Almond Chicken Pasta
1/2 pound pasta
1 cup slivered almonds
1.5 cups chicken broth
2 Tbsp olive oil
2 garlic cloves
1 rotisserie chicken
1/2 cup frozen peas
1/2 cup heavy cream
zest of 1/2 lemon
salt and pepper
1 cup grated parmesan cheese
1/4 cup fresh basil
Cook pasta until al dente.
Blend in a blender, almonds, garlic, olive oil and chicken broth.
Skin and cube chicken from rotisserie chicken, until you have 1 cup. Reserve the remaining chicken.
Heat almond sauce on medium until it begins to thicken.
and chicken. Cook for a few minutes, until heated through.
Add pasta, basil and parmesan to sauce.
Stir to blend.