| | Directions | | Toast almonds in a nonstick pan. Add 4 Tbs vegetable broth and garlic and sauté for 1 minute. Place in food processor with parsley, chives, lemon juice and butter buds. Whir until mixture is a coarse puree. Add Parmesan cheese and whir to blend. Brown chicken in remaining vegetable stock. Season with salt and pepper. Bring stock to a boil. Cook pasta in it until tender. Add chicken and pureed mixture. Season to taste. |
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| Ingredients | | - |  | 4 tablespoons butter buds |
| - | | 6 tablespoons vegetable broth |
| - | | 3 tablespoons chives, minced |
| - | | 1 tablespoon Lemon Juice |
| - | | Salt and pepper, to taste |
| - | | 4 1/2 cups chicken stock, defatted |
| - | | 1 clove garlic, minced |
| - | | 1/2 cup almonds, sliced |
| - | | 3/4 cup parsley sprigs |
| - | | 1/4 cup Parmesan Cheese, grated |
| - | | 3/4 cup boneless skinless chicken breasts, cubed |
| - | | 1/4 cup pasta, uncooked |
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