1. Cook pasta according to packet directions.
  2. Heat olive oil, butter and shallot in a pan on low to medium heat. Cook for 3 to 5 minutes.
  3. Add chicken and cook for a further 3 minutes.
  4. Pour wine into pan and cook until wine has reduced by half.
  5. Add cream, almond meal and chopped almonds to pan and cook for 8 minutes or until sauce coats the back of spoon and the chicken is cooked.
  6. Strain pasta and add to pan. Sprinkle parsley onto pasta and add a generous amount of cracked pepper.
  7. Serve with parmesan over the top.