Tomis Mesologgitis

La Pasteria

Pollo Rosso
Per person

1 tbsp aromatic olive oil
110g chicken
15g almonds
30g red peppers, cut in strips
50g onion, finely chopped
20g white wine
140g cherry tomatoes
25g fresh cream
40g vegetable stock
saffron strings
salt and pepper
350g spaghetti

l Boil spaghetti yntil it is al dente, strain and leave until needed.
l Heat olive oil in a saucepan; saut? chicken together with the almonds, red peppers and onion. Pour in the wine and cook for a few minutes. Add the fresh cream and stock and simmer for some more.
l Mix with cooked spaghetti and serve straight away.