Chicken di Nocce

Chicken di Nocce

3 skinless chicken breasts, cooked and diced
1/2 cup hazelnuts
1/2 cup freshly grated Parmesan cheese
1 cup half and half cream
1/8 teaspoon dry mustard
salt and pepper to taste
dash of fresh grated nutmeg
1 pound dry angel hair pasta, cooked according to package directions

In a food processor, blend the hazelnuts until they are chopped fine but not a paste. Add the Parmesan, cream, mustard, salt. pepper and nutmeg. Blend briefly. Pour into a skillet preheated on medium high. Add diced chicken. Heat to simmer, cover and turn off heat. This will finish sauce while pasta is cooking. Toss with pasta and garnish with parsley sprigs. Serve with a fresh melon compote and garlic bread. Serves 4 to 6.