Instructions: Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and saute until cooked through, about 4 minutes. Transfer chicken to bowl.

Add onions to skillet and saute until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and saute 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.

Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.

This recipe yields 6 servings.

Comments: MEloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many R.S.V.P. recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

NOTES : Recipe from the R.S.V.P. column - Spazzo Mediterranean Grill, Bellevue, WA

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