Tagliatelle with tomato-almond sauce

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400 grams tagliatelle 

400 grams of tomato, chopped 
2 cloves of garlic 
100 grams white almonds 
half a bunch of basil, chopped 
1 tablespoon olive oil, extra virgin 
Salt and pepper freshly ground

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Cook the tagliatelle al dente and drain in a colander. Meanwhile, puree the tomatoes, garlic, almonds, Basil and oil to a smooth sauce. Stir the sauce through the tagliatelle and season to taste with salt and pepper.

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Arroz con poll

 
Particularly easy to prepare in 1 pan. Originally this is a Mexican dish. Delicious with apart olives and tortillas served here.

4 chicken breasts salt and freshly ground black pepper to taste
1/2 teaspoon paprika, to process separately 
3 tablespoons vegetable oil 
1 green bell pepper, chopped 
1 onion, finely chopped 
2 cloves garlic, finely chopped 
200 gr long grain white rice 
400 g chicken stock 
110 ml white wine a pinch of Saffron 
1 Tin (400 gr) tomato 
1 handful fresh parsley, chopped hand cashew nuts

Cut the chicken breast into cubes. To taste seasoning with salt and pepper and 1/4 teaspoon paprika In a large frying pan on a medium heat with oil and baking the chicken until golden brown. Take the chicken from the pan and set aside.
Green pepper, onion and garlic for 5 minutes in the frying pan baking. Add rice and stirring constantly in 1-2 minutes opaque firing. Broth, white wine, saffron and tomato Add. Add remaining paprika and salt and pepper to taste. Cover and simmer 20 minutes.
Add the chicken and heat up. Finally, stir in parsley.

Roast the cashew nuts as in a small pan. Chop the nuts very finely and sprinkle over the meal.