Pantry Pasta With Chicken

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
• salt and pepper
• 2 shallots, minced (about 1/4 cup)
• 1/2 cup sun-dried tomato, drained and chopped
• 1/2 cup roasted red pepper, chopped
• 1/4 cup ground almonds (optional)
• 1/2 cup wine
• 2/3 cup whipping cream
• 1/2 cup almond milk
• 1/4 cup fresh basil, rolled and cut into ribbons
• 1 lb spaghetti
• toasted slivered almonds (to garnish)

Recipe

• 1 bring a large pot of salted water to boil. meanwhile, melt butter and oil in a large sauté pan over medium-high heat. season, then brown chicken until ligfht golden and just cooked through, about 5 minutes; transfer to a plate.
• 2 add shallots to same pan and sauté for 1 minute. add sun-dried tomatoes, red peppers, and ground almonds, if using.
• 3 deglaze pan with wine until just evaporated. add cream and almond milk and bring to a boil.
• 4 stir until sauce thickens, about 4 minutes. add basil. returm chicken to pan and simmer untl just heated through.
• 5 cook pasta until al dente. drain, reserving about 1 cup pasta water. stir pasta into sauce and use pasta water, if necessary, for desired consistency.
• 6 garnish with toasted slivered almonds. serve immediately.