Tagliatelle with Chicken and Olives
Rinse chicken, pat dry and cut into small pieces. Peel shallot and garlic and finely chop. Drain olives and artichokes. Cut artichoke into pieces. Rinse parsley, shake dry, pluck leaves from stem and chop coarsely.
Cook pappardelle in a pot of salted water until al dente.
Heat oil in a pan, sauté onions and garlic for 1-2 minutes until translucent. Add chicken and fry for 1-2 minutes. Degalze pan with broth, add the lemon juice, lemon zest, olives and artichokes and simmer about 5 minutes. Season with salt and pepper.
Add drained pasta, parsley and almonds to the pan and serve immediately.