1 lb penne pasta

2 cups [9 oz] blanched  slivered almonds

2 1/2 cups low sodium chicken broth

1/4 cup extra virgin olive oil

3 cloves garlic, peeled & smashed

2 store bought rotisserie chicken breasts, boned & cut up into 1/2″

cubes [about 2 cups] or 2 fresh chicken breasts, cooked with salt & garlic powder

1 cup frozen petite peas

3/4 cup heavy cream

1 large zested lemon]

salt & pepper

2 cups grated pecorino cheese

1/2 cup chopped fresh basil

Cook penne until firm in salted water, reserve 1 cup of water after draining

In a blender combine almonds, chicken stock, olive oil & garlic, blend until smooth

Pour mixture into a large skillet & bring to a boil on med-high heat stirring constantly until the mixture thickends about 3-5 min.   If the mixture is watery it will thicken when adding the pasta.

Add chicken, peas, cream & lemon zest.  Cook, stirring frequently until the chicken is heated through, about 4 minutes.  Add salt & pepper

Put cooked pasta in a serving bowl & add 1/2 cup of the grated cheese.  Mix together until the pasta is coated

Add the chicken mixture, the remaining cheese & the basil.  Mix together adding the reserved pasta water, as needed, to loosen the sauce