Cook pasta in boiling salted water until al dente. Drain well. Toss with 1 tablespoon olive oil and chill, covered. Blanch peas in boiling salted water 1 minute, or just until bright green. Quickly drain and refresh in cold water. Drain. Combine pasta with chicken, peas and celery. Toss with remaining 2 tablespoons olive oil, vinegar, garlic and sugar and season to taste with salt and white pepper. Sprinkle with almonds. Serve on lettuce leaves, if desired.
Your PASTA WITH CHICKEN AND ALMONDS is ready. Bon appetit!
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