2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
4 boneless chicken breasts, cut crosswise into 1/2-inch strips
Salt and pepper to taste
2 shallots, minced (about 1/4 cup, 50 mL)
1/2 cup sundried tomatoes, drained and chopped (or 8 plum tomatoes halved and roasted 20 min at 450 degrees
1/2 cup roasted red peppers, chopped
1/4 cup ground almonds (optional)
1/2 cup white wine
2/3 cup whip cream
1/2 cup almond milk or to desired consistency and taste
1/4 cup fresh basil, chiffonade* (rolled and cut into ribbons)
1 lb spaghetti
Bring a large pot of salted water to the boil.
Meanwhile, melt butter and oil in a large sauté pan over medium high heat. Season then brown chicken until light golden and just cooked through about 5 minutes and transfer to a plate.
Add shallots to pan and sauté 1 minute. Add sundried tomatoes, red pepper and ground almonds. Deglaze pan with wine until just evaporated. Add cream and almond milk, bring to a boil, stir until sauce thickens about 4 minutes. Add basil. Return chicken to the pan and simmer until just heated through.
Cook pasta al dente. Drain, reserve about 1 cup (235 mL) pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency.
Garnish with toasted slivered almonds. Serve immediately.
Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: 4 Servings